Making jerky without adding cure?

[DaveNH]

I'd like to try making some beef and turkey jerky without using a cure. I know most will say just add the cure, well I can't :noidea:. I'm on a sodium restrictive diet, so adding 1000mg of sodium for a few ounce serving is out of the question :).

I know there was a post by CA suggesting that jerky could be considered cured by complete penetration of the smoke ring.

http://www.smoked-meat.com/forum/showthread.php?t=808

I was hoping maybe Richtee and bbally could give some insight into that. Maybe not the most fool proof method, but does this make sense?

Maybe someone could give me the basics on making some jerky without using a commercial cure. I'm also not opposed to storing in the fridge or freezing if that makes a difference.

I'd appreciate any jerky education you want to toss at me, or letting me know if this is not worth doing without curing. :).

[BigRedQ]

Dave,

my guess is that your not going to be making that much. ( a few lbs worth) so I'd figure that it would be fine since you probably wont keep it that long.

but i'd keep it refrigerated in between eating.

the pros on this will be around soon i'm sure. :bounce:

[Gunslinger]

Here we go again.
Don't use TQ if it's a problem. Use pink cure at .04 oz per lb of meat. It will not have an effect on sodium content.

If this bothers you, just cook it, like CA claims all Americans do.

I dry my jerky at 95 to 110° and it takes a long time to get the result I like.

You can also parboil for 10 minutes. I know this sound gross, but it is what the USDA recommends for jerky.

If none of this interests you, go buy some. Guess what? It will be cured.

As I stated in another thread, if it's good enough for Jack Links, it's good enough for me.

[DaveNH]

Gunslinger...thanks for the non cure options :).

Still curious about CA's claim.

Going to hot smoke and refrigerate. It won't last long anyway :lol:

[SmokinLee]

Gunslinger gave you an option other than tenderquick, (which contains both sodium and sugar) the pink cure is simply nitrates without the added sodium.
and like he stated, you use very little of this product so be very carfull while measuring.

[DaveNH]

Gunslinger gave you an option other than tenderquick, (which contains both sodium and sugar) the pink cure is simply nitrates without the added sodium.
and like he stated, you use very little of this product so be very carfull while measuring.

When I looked up the prague powder and saw it's 93% salt as the major component it made me leery of using it. But looking into the amount used I would have to agree that it is not too bad. If my math isn't too fuzzy, this would be roughly 30mg of add sodium per oz of jerky. It will work for me.

So I'm convinced, thanks gunslinger and lee for sticking with me until it sunk in :lol:.

[Richtee]

Don't forget the "J-View" ;{)

[Gunslinger]

So I'm convinced, thanks gunslinger and lee for sticking with me until it sunk in :lol:.
No problem.
I was where you are a year or so ago. I was making jerky for myself and local folks that like mine. Then it dawned on me, what happens if one of them gets sick or worse? How will I feel if one of my kids get sick? I've always cured my dried sausages. Why don't I cure my dried jerky?
Just ask yourself those questions.
For ONE person to get on these forums and INSIST that cure is not needed is just irresponsible. Especially when the evidence and history is there to back up the claim that cure has been used for thousands of years and that it, even if you think it's not needed, is a good idea anyway. And yes, Native Americans DID cure with nitrate, they just didn't know it.

[Texas-Hunter]

Well said... Bravo.


.

[DDave]

For ONE person to get on these forums and INSIST that cure is not needed is just irresponsible.

:thumb:

Amen, brother!

Dave

[desertlites]

yup what Gunslinger say's-just put 4#s on that been soaking 36hrs.with pink salt!till I started making sausage I didnt cure my jerky.somthing clicked!

[DDave]

yup what Gunslinger say's-just put 4#s on that been soaking 36hrs.with pink salt

Still curious about CA's claim.

I say it is http://i244.photobucket.com/albums/gg21/DrowzyDave/Icons/bsflag-2.gif

If it takes TQ or Prague or whatever else 24 to 36 hours to do its thing, then how can the nitrous acid in the smoke do it in only 3 or 4 hours????

Dave

[Walking Dude]

i have been doing jerky for over 30 years, and have NEVER used a cure. But i don't do it for the public. At the same time, it doesn't last that long around here anyway!

[Richtee]

It's not only the "last that long" that's the issue, D88de... it's the 6+ hours under 140° that WILL catch up sometime.

[Walking Dude]

It's not only the "last that long" that's the issue, D88de... it's the 6+ hours under 140° that WILL catch up sometime.

GEEZ ! Just welcomed you back. what WAS i thinking.............LOL

[Kingudaroad]

The cure is of utmost importance in wild game that may have come in contact with fecal matter during field dressing.

The best e-coli is made low and slow;)

[Richtee]

GEEZ ! Just welcomed you back. what WAS i thinking.............LOL

I'm NOT busting you D88de... I'm protecting others who may read this thread. I cannot with a clear conscience NOT call out jerky without curing. Especially folks new to jerky.

[Walking Dude]

but i think BOTH SIDES needs to be HEARD!.............as thin as I cut the beef, i truely belive the salt i use in my brine is enuff. Has been for over 30 years !

[Richtee]

You WERE heard Dude. However, the preponderance of the evidence (Around 1500 years' worth) says to use a cure. I am not saying it cannot be done without, I AM saying WHY try it?

[Slanted88]

i have been doing jerky for over 30 years, and have NEVER used a cure. But i don't do it for the public. At the same time, it doesn't last that long around here anyway!
Rock On! I have sent Matt nearly 7 pounds of it to him in Afghanistan. He shared with his crew members & all was fine. I do understand what Rich is saying. At one point ignorance will take over....

[Gunslinger]

The point is, better safe than sorry.
I have also made and eaten a relative ton of jerky without cure. BUT, I'm not leaving the lives of my kids or anyone else for that matter to chance.
I'm over 40, over 300 lbs, diabetic, smoker with hypertension. I haven't had a heart attack...............................Yet.
Get the point?
It's cheap, time tested and proven insurance.

[curious aardvark]

The point is, better safe than sorry.
I have also made and eaten a relative ton of jerky without cure. BUT, I'm not leaving the lives of my kids or anyone else for that matter to chance.

The point is better knowlege than ignorance.

LEARN what every process involved adds to the preservation and then use what you think appropriate.
'I do it this way 'cause my great grandad did it this way' is no reason.
Knowlege is gained with every generation. Just because something has always been done a certain way - doesn't mean it's the best way or the only way - it might be, but an open mind is always better than a closed one.

1) jerky is very thin meat, smoked jerky is going to have a total smoke ring penetration.
2) the smoke ring is caused by the meat being CURED (exactly the same as with cure salt)
3) Drying the meat alone preserves it - adding salt makes it a lot better but don't discount the drying process.
4) Using honey, vinegar, alcohol or acids like lemon and lime juice also Inhibit bacteria
5) taking the jerky to 140 kills bacteria
6) salt without added nitrite is a superb antibacterial agent.

All of these methods alone or together have and are used by different cultures round the world.

Since some of you seem to have blinkered one track minds I've tried to keep it to the basic fact that smoked jerky IS CURED (richtee posted the article clearly stating this) - regardless of what marinade or spices you use.

Adding nitrite to smoked jerky is pointless. IT WILL BE CURED WHETHER YOU ADD NITRITE SALT OR NOT.
If you're making it in a dehydrator, then it's personal choice. You don't necessarily need cure but it won't hurt. With pork jerky it's gives great bacon jerky.

This horse is dead, accept facts or don't, I'm done flogging it.

[Richtee]

Since some of you seem to have blinkered one track minds I've tried to keep it to the basic fact that smoked jerky IS CURED (richtee posted the article clearly stating this) - regardless of what marinade or spices you use.

Adding nitrite to smoked jerky is pointless. IT WILL BE CURED WHETHER YOU ADD NITRITE SALT OR NOT.

I will agree, to a point. When your process WILL NOT have the meat attaining 140° within 4 hours the meat MUST BE pre-cured. As in BEFORE it goes into the smoker.

Here is where some confusion comes in. Yes, it MIGHT be cured by the smoking process, however if it takes more than 4 hours for the cure to be complete, you have made a potentially unsafe batch of jerky.

[DaveNH]

I will agree, to a point. When your process WILL NOT have the meat attaining 140° within 4 hours the meat MUST BE pre-cured. As in BEFORE it goes into the smoker.

Here is where some confusion comes in. Yes, it MIGHT be cured by the smoking process, however if it takes more than 4 hours for the cure to be complete, you have made a potentially unsafe batch of jerky.


Thinking about this, got another wrinkle to toss in here. A lot of folks making jerky like using a watt burner for precise low temp control. Getting the smoke ring in a electric may not work too well.