Mix cure with cold water. To make your decision easier, we’ve included a handy list of pros and cons for each model. When used properly, all of the products listed will cure your homemade beef jerky and give them the slightly pink color that you desire. It’s important to purchase the correct type, as the ratio of sodium nitrate to sodium nitrate is markedly different in each. If your meat does not weigh a whole number, then use the equivalent number of ounces. COMMONLY KNOWN AS: Tinted Cure, Pink Curing... USAGE DIRECTIONS: Each pouch contains enough... HIGH QUALITY, GREAT VALUE: Our 2.5lb pouch... Container may be too large if you only make jerky occasionally. Micheal Ruhlman's recipe says 5 tsp for 5 lbs of beef. 1, the Sausage Maker’s USDA-approved cure formula is a simple 1lb. “2 lbs meat, 1/2 cup soy sauce, 1 tablespoon salt” in the Sesame Seed Jerky. The purpose of the sodium nitrite is to kill bacteria in uncooked, cured meat – specifically the kinds of bacteria that can cause botulism. Inadequate instructions provided on the label. To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. 5 Good to have of cure for 25 lbs. Weigh your meat in grams, multiple by 0.0025 and use that much. This can be off-putting to those who equate a deep reddish color to properly preserved meat, but on the plus side, it does work well with other seasonings. Use 1 ounce of curing salt mixture for each pound of meat. It’s difficult to justify spending this much on such a small amount when there are plenty of more cost-effective options out there. About 3 cups of liquid (water, juice, soy sauce, or some combination of them.) Follow the manufacturer’s directions carefully. In general, using one teaspoon of salt per pound of meat, plus any optional herbs and spices, is considered unsalted jerky. It was then that I realized the best beef jerky doesn't come from a store! Weak Brine: 3-4 days per pound; Stronger Brine: 2 days per pound; If the meat hasn’t been cured long enough, the color will not be uniform throughout. Always follow the directions … Finally, as Morton is such a ubiquitous presence, this salt is likely to be one of the easiest to find. To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. of cure for 25 lbs. (ie 1 cup soy sauce and 2 cups pineapple juice for my "Tropic Thunder"). I worked in several plants that make jerky. Curing salt is dyed pink so you don’t accidentally confuse it with regular table salt. The major downside is the price, which is expensive and contains just 4 ounces of salt. For example, 2 3/8 pounds would be 2 3/8 ounces. You don’t really have to worry about curing meat too long (assuming that you’ve kept the temperature at a safe level). And although I've been eating jerky since as far back as I could remember, I was blown away by the flavor! Bon appetit! Testers have universally praised this product, which arrives in a convenient re-sealable bag that will keep the salt from becoming too dry or too moist while it’s in the cupboard. Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is used for all types of meats, sausage, fish, and jerky curing. When curing meat to make jerky, how much cure/salt should be used to preserve the jerky for around a week?also is there any thing about food poisoning i should know about? A mere 4 ounces will cure 100 pounds of meat (use 1 level teaspoon for every 5 pounds of meat). of meat or 1 level teaspoon of cure for 5 lbs. I want to talk to you about curing and how much curing salt per pound of meat can help you in your quest to make the best homemade beef jerky. Sign Up Now › Follow. This may sound daunting to casual jerky fans who only make a few batches per year, but the good news is that the salt will last forever if stored properly. You typically only need about a quarter of a teaspoon per pound of meat. When I use soy sauce and Worcestershire in my marinade, I use 7 grams of salt per pound instead. of meat. 1 Answer. The sodium nitrite is very diluted – too much of it IS dangerous. products that require no cooking, refrigeration or smoking.) Posted by Unknown on 29th May 2015 Easy to use, Mix into meat . For a basic bacon or ham brine (not including additional flavor ingredients), mix: 1 gal. One level teaspoon (a mix of 1 ounce sodium nitrite (6.25 percent), 0.64 ounces sodium nitrate (4 percent) to 1 pound of salt) is used per 5 pounds of meat. (1.2g) per pound of meat OR one packet (18g) per 15 pounds of meat * For brine pickle: one packet (18g) per 1 gallon of water will cure 4 to 12 lbs. See more ideas about curing salt, cured meats, smoked food recipes. The sodium nitrite is very diluted – too much … My cut of beef is 5 lbs.....surely 5 tsp is too much? After reading about it, I'm still not certain how important it is. Brush on jerky evenly. Not for direct consumption. When middle is done, cut into strips. When making ground beef jerky, liquid ingredients have to be kept to a minimum. If done correctly, you can cut the cure down by ½ tsp per pound of meat. Curing salts cannot be substituted for regular salt in other food recipes. The packaging is durable enough, but the company must assume that everyone who’s purchasing the salt already knows what they’re doing, because the labeling doesn’t offer much in the way of instruction. Not all of the cure is absorbed by the meat. Jerky using salt will have an appreciably longer shelf-life than that without. Beware of keeping it too close to the Himalayan pink salt on your spice shelf—the colors are similar enough to make you easily confuse the two. Cure is especially great for jerky, since it also inhibits bacterial growth during the cooking process. : 1 gal bag gets gunked up with the curing salt # 1 are very effective and only amounts. Closure to prevent drying and clumping poultry, game, salmon, shad, salmon, and sablefish right your! To measure the appropriate amount another storage container to prevent clumping 99.40 % of sodium nitrite and 92.75 of... A lot of offer instead, it works quickly the best beef jerky does n't from. To dump the cure inhibits bacterial growth ( particularly if the salt as-is, or Slow cure bacterial! Ve included a handy list of pros and cons for each pound meat! More and nothing less will be satisfied as long at the salt as-is or! 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