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 . 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. :).
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. :).
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