I am, by no means, an expert in brining or wet curing as I prefer to dry cure. These can be deadly, making food safety extremely important when making jerky. When I go online there are tons of companies selling curing salt under different names but they say it is instacure #1 also. Your email address will not be published. The meat is ground then stored in the freezer at -0° for three months before I turn it into jerky. You don't need to worry about it if you use the recommended about as you mentioned, 1tsp per 5lbs of meat. Stampede; Dec 20, 2019 #2 I use Allegro marinade on beef jerky. While I do understand the 'staying away from preservatives', be extra careful when not using them when making jerky! Test the dehydrator with an oven thermometer. Curing is part art and part science. 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. Since then she has written additional books as well as screenplays, website content and e-books. Ingredients in Curing Salts 93.75% Salt (Sodium Chloride) 6.25% Sodium Nitrite Depending on the meat, the thickness of the slices, and the humidity, the meat should dry to jerky within 12 to 24 hours. However, you can make a stronger brine if you like your meat very salty. This is why bringing your jerky to 160ºF at the start of your jerky making process is recommended by the USDA. Yep, you can do the initial pre-heat and then turn the oven down to the lowest setting to finish it off. For more information, visit the USDA Webpage on Jerky and Food Safety. How to Know When Meat Is Finished Curing? Thanks. What the cure does is act as an additional preservative for the jerky. I have put together a page on storing beef jerky and steps you can take to make your jerky … If you are using it for a brine, you use 1/2 cup InstaCure No. To pre-heat 1/4″ slices of turkey to 165°F, about 8 minutes at 300°F (149°C) does the job. While salt adds flavor, it's not necessary to cure the jerky, as it is for curing ham or fish for example. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. Should I be concerned about this? 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. The method you use to prepare the meat and the cuts you select impact the quality of the 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. 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. Copyright © 2021 Leaf Group Ltd., all rights reserved. As an Amazon Associate I earn from qualifying purchases. Try combining steak sauce, garlic and onion powder with apple cider vinegar. Rosehill holds a Master of Business Administration from Arizona State University. With curing salt #1 how long should I expect the jerky to last at room temperature or refrigeration ? But it is another line of defense to kill bacteria and allows your jerky to last longer. Curing salt will make it last longer than pre heating alone. When it reaches 145 F, transfer the strips to the dehydrator. While you don't need curing salt, there are a few other things you do need. I like being as safe as possible when using fowl. After marinating, do not save and re-use a marinade. My main concern is that I may accidentally add to much curing salt. This is a good practice to freeze the meat for several months. Morton’s Tender Quick 2 1/2 tsp.
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