Making jerky without adding cure?

[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.