jerky cure

[jakeseddon]

hi, i need a cure for jerky using instacure#1 as i want to cold smoke it and dont want it to spoil, the last batch i made was way too salty. cheers

[Texas-Hunter]

What did you use to cure your last batch??

[jakeseddon]

i used a brine recipe i found but used a different cure that is a very weak mix of nitrates so had to use alot, i wont use it again.

[Richtee]

I don't know if you had gotten an answer here Jake...

#1 cure...Prague or "pink salt" is used at the rate of 1 TEASPOON/5 Lbs of meat. You then add salt (and other ingredients) as you desire.

Don't know what you used before, but Morton's Tenderquick works well, and includes salt in the correct amount...see the sticky "Jerky Basics" at the top of this forum.

[curious aardvark]

I believe he's currently using the same stuff I use and we WEIGH it :bounce: lol
It's pretty high nitrite conc, 15g per kg usage. So unless you add extra salt you don't get a very salty product.
Why he'd brine jerky is beyond me, but then if you just get recipes from random websites what can you expect ;-)

[Kingudaroad]

Instacure #1 at 1 tsp per 5 lbs as Rich said. Tenderquick makes it too salty for me.

Try for 5 lbs of meat 1 cup Worcestershire, 3/4 cup soy sauce, 1 Tbs garlic powder, 1 Tbs black pepper, 1 Tbs onion powder, 1 tsp instacure #1.

The soy in this recipe adds enough salt for me but marinade meat for 1 to 3 days. Before drying taste the meat and adjust seasonings at that time.

[jbchoice1]

now that sounds like a winning recipe to me...