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  • #31
    Originally posted by Bearcarver View Post
    TQ isn't diluted. It has the same amount of cure as what is needed with Cure #1.
    5 TBS of TQ has the same amount of cure in it as 1tsp of Cure #1. That is good for 5 pounds of whole meat.
    If TQ isn't diluted then wouldn't 1tsp of Cure #1 equal 1tsp of TQ?

    5 TBS = 15 tsp. So 15 tsp of TQ has the same amount of cure in it as 1tsp of Cure #1.

    Appears to be diluted by a factor of 15.

    Cure #1 is way more concentrated than TQ. Which is probably why they recommend the same amount of #1 for whole muscle as for ground. It would be pretty tough to mix 1/2 tsp of cure thoroughly into 5 pounds of ground meat.
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    • #32
      Originally posted by Richtee View Post
      The answer is... TQ has enough cure at half the whole muscle amount for ground thin meat due to quicker absorbtion. You could use less cure 1 in ground/jerky and be fine.

      OK

      Now that part makes sense------If it's OK to use less Cure #1 with ground meat, that would answer the question. So why isn't that mentioned in any recipes or safety bulletins.


      Originally posted by DDave View Post
      If TQ isn't diluted then wouldn't 1tsp of Cure #1 equal 1tsp of TQ?

      5 TBS = 15 tsp. So 15 tsp of TQ has the same amount of cure in it as 1tsp of Cure #1.

      Appears to be diluted by a factor of 15.

      Cure #1 is way more concentrated than TQ. Which is probably why they recommend the same amount of #1 for whole muscle as for ground. It would be pretty tough to mix 1/2 tsp of cure thoroughly into 5 pounds of ground meat.

      Of course that is true. However The cure isn't diluted---It's Mixed to an exacting point.
      What I meant by not diluted is not diluted when used as directed. We use 12.5 Times as much TQ as how much Cure #1 is used per the same amount of meat, in order to get the same amount of cure in the meat.
      So if we use 12.5 times as much with whole meat, then why do we only use 6.25 times as much for ground meat.
      The only answer I can see is what Rich said last----That you could also use less Cure #1 on ground meat. If that's true, that sorta answers my original question.

      And on your last point---Mixing 1/2 tsp of Cure #1 in 5 pounds of ground meat, wouldn't be any harder than applying 1tsp of Cure #1 to 5 pounds of Pork Belly. Which is one of the reasons I use TQ in the first place.

      Bear
      Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
      Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


      Mom & 4 Cub litter---Potter County, PA:

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      • #33
        Another thing about Cure 1..it is short lived.By the time you are done smoking/drying the meats..it’s about gone if not completey turned into... wait for it... laughing gas

        Not true with TQ and Cure 2 tho..so one needs to be a little more careful with those, and use correct..MINIMAL amounts. Cure 2 more so than TQ..but TQ still has nitrate.

        FYI..the reaction goes nitrate converts to nitrite which converts to NO2. Strangely enough..it’s the NO2 that actually cures the meat..NOT the Nitrate/ites. This is also where the “smoke ring” comes from.
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        • #34
          Originally posted by Richtee View Post
          Another thing about Cure 1..it is short lived.By the time you are done smoking/drying the meats..it’s about gone if not completey turned into... wait for it... laughing gas

          Not true with TQ and Cure 2 tho..so one needs to be a little more careful with those, and use correct..MINIMAL amounts. Cure 2 more so than TQ..but TQ still has nitrate.

          FYI..the reaction goes nitrate converts to nitrite which converts to NO2


          Very Interesting---Thanks Rich!!

          Bear
          Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
          Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


          Mom & 4 Cub litter---Potter County, PA:

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