how much curing salt for jerky

Learn how your comment data is processed. But it is another line of defense to kill bacteria and allows your jerky to last longer. For … pondrat | Aug 19, 2008 10:23 AM 52 My food dehydrator just arrived and in reviewing the recipe book I noticed that a cure of salt and sodium nitrite is listed as an ingredient (or their NESCO jerky cure mix made up of same). In general, using one teaspoon of salt per pound of meat, plus any optional herbs and spices, is considered unsalted jerky. For more information, visit the USDA Webpage on Jerky and Food Safety. Although tenderloin is a lean cut of beef, don't waste money on making jerky out of it; you won't notice the difference from cheaper cuts of beef in the final product. Here's the fourth installment of Morton Salts superior booklet, A Complete Guide To Home Meat Curing. Question. I am, by no means, an expert in brining or wet curing as I prefer to dry cure. Her passion includes cooking, eating and writing about food. Choose from lean beef, pork or chicken. The method you use to prepare the meat and the cuts you select impact the quality of the jerky. This is my first time working with curing salts. However, during the processing, slicing, marinating, and handling of the meat before it hoes in the dehydrator, there is a chance that new bacteria can be introduced. Also I have read that making jerky out of ground beef or solid beef makes a difference when needing curing salt is that true? I was going to put the curing salt into the marinade to ensure that it covers the meat more effectively. I would assume that would heat the jerky to 160F internal being that they are sliced so thin. Mix all ingredients. Pork loin works well, as the fat surrounds the meat so it's simple to cut off. My name is Will and I live in Colorado with my beautiful wife. I do make sure the jerky reaches 160f while dehydrating though. It does this both to the cells of the meat and the cells of any bacteria in the meat, which kills the bacteria. The most common bacteria growths in poorly made jerky are Salmonella and E. Coli. Pre-heat 1/4″ slices of beef to 160°F, it takes about 10 minutes in a 300°F (149°C) oven. While you don't need curing salt, there are a few other things you do need. The 2.5-pound Ziploc bag keeps out excess moistureâ thereâ s no need to find another storage container to prevent clumping. If your dehydrator does not heat the jerky to 160°F, pre-heat the meat in an oven after it has finished marinating. Stampede; Dec 20, 2019 #2 I use Allegro marinade on beef jerky. This is a good practice to freeze the meat for several months. In this age where the craze is only eating Organic Foods, curing salt might not be in your recipes. Place slices on the dehydrator trays, or cookie trays for the oven, so they don't overlap. Normally I’d season beef jerky with spices such as smoked paprika and hot chilli, but for this salt and pepper beef jerky recipe I’ve gone back to the basics and kept it really simple. So I am new to this jerky making, I get that I need to marinade and then heat meat in the oven until it reaches 160 for beef. Is a cure needed for making beef jerky ? It is best if it reaches 160F towards the beginning of drying, first 2 hours or so, and then the dehydrator/oven/smoker temperature can be turned down for the remainder of the drying. To pre-heat 1/4″ slices of turkey to 165°F, about 8 minutes at 300°F (149°C) does the job. My plan is to use a dry rub to season the meat and then add a little bit of marinade as well. How to Smoke a Brisket & Finish it in the Oven, FoodSafety.gov: Making Safe Jerky in a Home Dehydrator, University of Idaho: Making Jerky Safely at Home. Because tenderness is not an issue, you can always use tougher cuts of venison for your jerky. See my page on Dehydrator Reviews for more information. In this video I answer Allen's question: "What's the difference between sodium nitrite, nitrate & pink curing salt?" Curing salts like Prague powder #1 are very effective and only small amounts are needed to cure a piece of meat. To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. Depending on the meat, the thickness of the slices, and the humidity, the meat should dry to jerky within 12 to 24 hours. Also wash your hands with soap before handling any raw meat. 2. 1 per gallon of water, plus 1 3/4 cup table salt, 2 1/4 tablespoon sugar, and any spices you wish. 6. Slice the meat no more than 1/4 inch thick. Curing salt will make it last longer than pre heating alone. Does Simmering Ground Beef Make It More Tender? Warm dry air has to circulate around the meat to dry it. February 17, 2021 February 17, 2021 No Comment on how much curing salt per pound of jerky February 17, 2021 No Comment on how much curing salt per pound of jerky Not all oven are the same, so wrapping one strip around an oven thermometer while baking is the best way to determine when the jerky strips reach the desired temperature. How to Know When Meat Is Finished Curing? The jerky will last a week without going bad without curing salt. I also recommend using curing salt when making turkey or chicken jerky due to salmonella. I see many people put meat on the counter and leave it for hours. At the beginning of dehydrating, heat the jerky to 160°F (71°C) to kill dangerous bacteria. Go Southwest with lime juice, cilantro, cumin and red pepper flakes. So the ideal temperature should be 160 while dehydrating the meat? After making homemade jerky for over two decades, I started this website and published a Recipe Book to share some of my favorite recipes with you! Should I use curing salt with beef jerky? Curing Salts. After cooking, a vinegar bath helps make the meat safe to dry. That’s why I still recommend using cute when making ground jerky. 1. The 2.5-pound Ziploc bag keeps out excess moisture—there’s no need to find another storage container to prevent clumping. Curing salt inhibits C. botulinum but it also prolongs shelf life. In other words, it provides the same preservative benefits as curing salt. Thanks in advance. Making jerky is both fun and VERY rewarding. Thaw frozen meat in the refrigerator instead of at room temperature to prevent bacteria growth. While you don't need curing salt, there are a few other things you do need. Like curing salt, saltpeter works by drawing moisture out of cells via osmosis. Luckily, jerky can be made at home with little effort on your part. When making homemade jerky it is really important to follow strict food safety precautions to prevent any foodborne illnesses. One way to make jerky is with a cure, which is made from salt, sodium nitrite and sodium nitrate, and is used to prevent botulism in dried meats. Do you recommend using vacuum sealed bags for longer storage? 5. With that said, I DO recommend using cure when making ground meat jerky because the meat has been handled and processed making it more susceptible to having bacteria. Not all of the cure is absorbed by the meat. Use curing salt to help prevent bacteria from growing. As an Amazon Associate I earn from qualifying purchases. Using instacure #1 (also labeled as Prague Powder or Pink Salt- please not this is not the same as Himalayan pink salt) is an optional step. Required fields are marked *. I love to hunt, fish, & make jerky. However, if I wanted to dehydrate the meat in the oven as well, can I just leave the meat in the oven turning oven temp to the lowest setting? However, paying $5 for only a few oz. I do not pre-heat when I use curing salt. Prague powder is a generically named compound (the aforementioned patent expired decades ago) that contains 6.25 percent sodium nitrite and 92 percent sodium chloride as well as an anti-caking agent and … After one to two days, remove from the brine, pat dry, and proceed with drying. When I go online there are tons of companies selling curing salt under different names but they say it is instacure #1 also. Thank you for this article. It is 93.75 percent table salt and 6.25 percent sodium nitrite. Fat has a tendency to go rancid, so a less fatty cut of meat, such as round steak, works better than a cut like chuck that has streaks of fat through it. The purpose of the sodium nitrite is to kill bacteria in uncooked, cured meat – specifically the kinds of bacteria that can cause botulism. Please read my. Or is it one or the other? If you decide not to use curing salts, make sure that you follow the other safety precautions closely. 1) I make biltong mainly and use vinegar, salt and spices, jerky can be cooked or dried – you are somewhere in between! Though smoking jerky isn't a long process, it is safer not to 'cold smoke' if making jerky without curing salt; use a higher smoker temp as David and Paul suggest. This is why bringing your jerky to 160ºF at the start of your jerky making process is recommended by the USDA. Venison jerky is a tasty and gamier alternative to beef jerky. Curing is part art and part science. Uncategorized how much curing salt per pound of jerky. Will, Mixing it into the marinade and then into the meat is the correct way to add it as it is incorporated into the meat better. Thinner is better. Justin Member. The purpose of the curing stage is to allow the salt (2% by weight) to be absorbed to bring the meat to a safe equilibrium cure whereby bacteria will find it uninhabitable. Test the dehydrator with an oven thermometer. Just one ounce of this curing salt is enough to seasons 25 pounds of meat, so if you plan to make your jerky and other smoked meats in large batches, this is a great bargain. So you should be warned that you are trading a few blood pressure points for enhanced risk of foodborne illness. The meat is ground then stored in the freezer at -0° for three months before I turn it into jerky. FoodSafety.gov recommends that jerky be fully cooked before drying. brown sugar, soy sauce, curing salt, ground black pepper, eye of round roast and 4 more Teriyaki Beef Jerky Fresh Off The Grid soy sauce, prague powder #1, fresh ginger, sesame seeds, eye of round and 4 more As an extra precaution; I ALWAYS pre-heat any turkey or chicken jerky I make, as well as use curing salt, to make sure it is safe to eat. For in-between, the Europeans call this ‘warm smoking” they always use No. Her articles specialize in business and personal finance. If you need a quick snack that's high in protein but isn't sweet, jerky is a flavorful choice. I am not sure as to whether the jerky will be finished drying though. Thanks. Make your own jerky for much less cost than you'd pay in the store. I like being as safe as possible when using fowl. A marinade bumps up the flavor of the meat. Use saltpeter as a substitute for the Prague powder 1 type of curing salt. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. Since then she has written additional books as well as screenplays, website content and e-books. VENISON JERKY. The Best Dehydrator for Making Beef Jerky, This post may contain affiliate links. Clean your kitchen, utensils, bowls, and all other equipment with water and bleach. If you have a dehydrator that will heat jerky to this temperature, you can bypass this initial heating stage. C. bot outgrowth needs an anaerobic condition, moisture, and the proper temp range. Freezing wild game does help kill any bacteria that is specific to some wild game. Heating the jerky after dehydrating might not kill all bacteria due to it becoming more heat resistant during the drying process. I don’t want to use preservatives, you say ground meat shouldn’t be turned into jerky without preservatives. The salt in the cure inhibits bacterial growth (particularly if the salt is one made for curing, and contains nitrates). Your email address will not be published. This post may contain affiliate links. By following these steps, you will prevent bacteria growth and have plenty of safe jerky for everyone to enjoy! That's it folks! Might take 3+ hours to dehydrate. Check out my page Last. Adding a little pepper as it smokes. Messages 23 Grill(s) owned. After marinating, do not save and re-use a marinade. Another option is to use 1 part of your favorite barbecue sauce with 1 part vinegar. Your email address will not be published. Do not marinate at room temperature. This site uses Akismet to reduce spam. You are doing everything right! If you use the curing salt, your jerky … This is NOT safe and should NOT be done. At the beginning of dehydrating, heat the jerky to 160°F (71°C) to kill dangerous bacteria. Choose from lean beef, pork or chicken. When it reaches 145 F, transfer the strips to the dehydrator. Store jerky in a cool dry place for up to a week or vacuum seal and freeze for up to 6 months. For jerky to be safe, it should be heated to 160°F for beef and 165°F for turkey or chicken jerky BEFORE you dry your strips. These can be deadly, making food safety extremely important when making jerky. However, you can make a stronger brine if you like your meat very salty. I like to use it as an extra step for safety, but if pre-heating the meat first killing off bacteria, the jerky will be safe. of jerky from the grocery store can seem a little excessive. Recommended levels are around 1 teaspoon of curing salt per 5lb (2.27kg) of meat, that is around 2.5 grams per kg of meat. Salt and pepper beef jerky recipe: no nitrates, no marinade. This section tells you to how to cutting beef, curing beef, making jerky… My main concern is that I may accidentally add to much curing salt. I am told that three months in the freezer at -0° kills any bacteria or parasites. Place in covered bowl. I have put together a page on storing beef jerky and steps you can take to make your jerky … Marinade for 4-12 hours and smoke for 4-6 hours depending on thickness. If using Curing salt #1 in my recipe do I still need to preheat the meat to 160 degrees (275 for 10 minutes). I will follow the instructions (1tsp per 5lbs of ground turkey), but it still makes me nervous using the salt as I’ve read that too much can cause health Toxicity issues. Just make sure to keep in mind these tips on how to keep you and your loved ones safe when making and eating homemade jerky. Thus, if you are making a ton of jerky and won’t be eating it quickly, salt curing is a great place to start before learning how to use a dehydrator for jerky. You do not HAVE to use curing salt. Do the same for pork. Remove the skin from chicken or turkey and as much fat as you can. So in short… No jerky recipe NEEDS cure as long as beef is heated to 160°F and fowl to 165°F. Will the length be the same for preheating the jerky before dehydrating? An Asian-influenced seasoning would be soy sauce, fish sauce, rice wine vinegar, brown sugar, ginger and cinnamon. Try combining steak sauce, garlic and onion powder with apple cider vinegar. While I do understand the 'staying away from preservatives', be extra careful when not using them when making jerky! Ingredients in Curing Salts 93.75% Salt (Sodium Chloride) 6.25% Sodium Nitrite Copyright © 2021 Leaf Group Ltd., all rights reserved. Please read my privacy policy. While you don’t need to salt cure your jerky, doing so will give you a considerably longer shelf life. Also sold as Instacure #2, or Slow Cure. If you are using it for a brine, you use 1/2 cup InstaCure No. Because the meat is dried and has large amounts of salt, which acts as a preservative, it keeps exceptionally well. I make my jerky from venison . When the right amount of curing salt is used, there are no harmful effects that many believe come from using these salts. I have one question regarding curing salt. With curing salt #1 how long should I expect the jerky to last at room temperature or refrigeration ? I dry our jerky … Learn more →. 1 2) yes, please be very accurate using pink curing salt/Prague powder -generally 0.25% of the weight of meat 1kg = 2.5grams While salt adds flavor, it's not necessary to cure the jerky, as it is for curing ham or fish for example. Salted jerky is generally brined in a solution using 2 1/2 cups pickling salt per three quarts of water plus any optional herbs and spices. This may sound daunting to casual jer Raw meat is preserved through the quick drying process of a dehydrator. It’s safer to cure in a container to ensure the cure … Is it safe to just dehydrate 1/8” slices at 165 for two hours? Always follow the directions provided by the manufacturer. Katie Jensen's first book was published in 2000. Make your own jerky for much less cost than you'd pay in the store. Add salt if you like, but it doesn't have to be curing salt. Thanks for the response. Choose between drying in the oven or a dehydrator, because either works, as long as a steady temperature of 130 F to 170 F is maintained. The USDA recommends using one ounce of curing salt per quart of water. Rosehill holds a Master of Business Administration from Arizona State University. While salt adds flavor, it's not necessary to cure the jerky, as it is for curing ham or fish for example. 1. Especially heating the meat to 160ºF to kill any bacteria and eat the jerky within a couple of days. 4. Hi! Just maintain an internal temperature of at least 145F for the remainder of the drying. Yep, you can do the initial pre-heat and then turn the oven down to the lowest setting to finish it off. If yes how much and do you alter the recipe? The Polish cure calculator calculates the amounts of European Peklosol that can be added to ground meat. Cut meat into thin strips. Katie Jensen's first book was published in 2000. Prague Powder #2. Slip an instant-read thermometer between two strips. Accomplish that by baking the meat strips in an oven preheated to 275 F for 10 minutes. At this weight, the ultra-concentrated formula should be enough … You don't need to worry about it if you use the recommended about as you mentioned, 1tsp per 5lbs of meat. // Leaf Group Lifestyle, How to Cook Beef Teriyaki Jerky in a Smoker. What the cure does is act as an additional preservative for the jerky. Prague Powder #1: Alternate names include pink curing salt, InstaCure #1, sel rose, Quick Cure, tinted curing mixture (TCM), Modern Cure, DC Cure, and DQ Cure. Mix as … 3. Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. Marinate the meat at a temperature between 36-40°F (2°C-4°C). What is your opinion because I’m leaving it in the freezer for three months should it be safe or not. Morton’s Tender Quick 2 1/2 tsp. Will, I read the thread just need clarification. Another way to cook the meat is to boil the strips in their marinade for five minutes, then place in the dehydrator. Should I be concerned about this? In these products Cure #1 is added directly to ground meat. Keep meat in the fridge while you mix your marinade together. Bacteria can grow fast on raw meat left out at room temperature. How much salt does it take to cure a pound of beef jerky? It is used at a rate of 1 teaspoon per 5 pounds of ground meat. InstaCure #1 was the most mentioned cure and I don't have any stores around here that sell it. Folks who regularly turn out large batches of jerky and smoked sausage will be thrilled with this bargain offering, which provides 2.5 pounds of high-quality pink curing salt. If I precook chicken before dehydrating, and I plan on making enough to last a week, therefore either freezing or refrigerating finished product, do I need to use curing salt? The meat doesn't need to be 160F the whole time it is drying, it just needs to reach 160F to kill any potential bacteria. Better to be safe than sorry! Leave yourself ample time to thaw your meat in the refrigerator.

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