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  #20  
Old 08-09-2016, 06:33 PM
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Originally Posted by tailfeathers View Post
Yeah thanks. I'll post on the new guy section in a bit. I kinda wondered about adding the cure to the marinade at the time to be honest with you. Still I would urge people to try this method but without the cure. It turns out great. My wife isn't a jerky fan at all but she eats this stuff like candy!


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It sounds Great, without the extra cure!!

I'll put it on my list.

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  #21  
Old 08-10-2016, 04:31 PM
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Are you starting with Pork or Ham?
If you start with Ham like you posted, and then cure it like you said, it is getting Double the recommended amount of cure. I don't think that's a good idea.

Bear


.
just thinking out loud here.. yes, the ham was cured, but then it was cooked, which destroyed the cure right? so to be able to handle a long time in the danger zone it'd need to cured again wouldn't it? At least until the active water content gets down low enough that nasties can't grow anymore?
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Old 08-10-2016, 05:33 PM
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just thinking out loud here.. yes, the ham was cured, but then it was cooked, which destroyed the cure right? so to be able to handle a long time in the danger zone it'd need to cured again wouldn't it? At least until the active water content gets down low enough that nasties can't grow anymore?

I do a lot of Double Smoked Hams (See my Signature below), and I never cured anything that was already cured.
I don't cold smoke them (They don't need that) when I Double Smoke Them, but they take longer than 4 hours to get to 145.


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Old 08-10-2016, 05:44 PM
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Actually I really don't need to worry about it being "shelf stable" because it all gets vac sealed and kept frozen until ready to use and kept refrigerated after opening.


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Old 08-10-2016, 05:44 PM
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That and once a package gets opened it generally disappears right quick!


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