How Much Salt Is in Beef Jerky

Making Life Succulent Since 1983

Homemade Hasty Recipe & Tips For Cure Quick Use

Beef jerky has been the American carnivore favorite since the times of the first pioneers, and there are equally many different versions and recipes for jerky as in that location are season profiles. Here are a few tips for making your own, including links to our Deer Seasoning, Hasty & Sausage seasoning as well equally data on Cure Quick utilise, information technology's much easier than you lot think particularly when you accept the secrets to success!

Meat

• traditionally lesser cuts of beef, venison and bison are used for jerky merely any heartier meat volition work including duck, wild turkey, fish like salmon or tuna, and we even plant highly recommended suggestions for alligator, snake and yak (manifestly the healthiest and tastiest jerky meat on the planet!)

Proper preservation and treatment

• always thaw meat in the refrigerator
• for wild meat such every bit venison, know your source. An older deer will be much gamier in taste

You can't just multiply or divide ingredients to meat for a recipe

• considering meat curing can get tricky when it comes to amounts, hither is THE All-time conversion calculator to aid you lot effigy out your seasoning/cure quick/meat ratios !  Scroll down this Science of Curing web article to discover the 'wet curing' conversion calculator.

Cure Quick (what is this!?)

• in order to have an extended shelf life on your jerky and sausage with less likelihood of bacteria growth, Cure Quick is essential.
• sometimes known as "Prague pulverisation" and often confused with "Saltpeter", Cure Quick is a special blend of approximately 94% plain old sodium chloride with approximately 6% sodium nitrite with some anticaking agents and a bear on of ruby dye that makes information technology pink and so you won't mistake information technology for table common salt or sugar. Basically common salt with a little actress nitrate to aid raise flavour and ward of leaner.
• 1 oz. of Cure for 25 lbs. of meat or a scant 1/4 teaspoon (i.1 g) for 1 lb. of meat. Do NOT overuse.

Seasoning

• Our Deer Seasoning, Homemade Hasty seasoning & Sausage seasoning blends make it super uncomplicated to create your own homemade versions. Usually 2 tablespoons of seasoning per pound of meat is a good rule of pollex, but your taste buds may vary.
• DONT FORGET to add your Cure Quick to your seasoning choice!
• If you like to create your own seasoning recipes we have ALL your spices and herbs needed but also check out our special line of flavor components such as Maple Powder, Bourbon Powder, Hickory Powder, Horseradish Pulverization, Vinegar Pulverization, Honey Granules.

Want to know more than?

• if you desire to go all nerdy and know more about this food science we highly recommend this fabulous web commodity on The Science of Curing Meats Safely from the foodie nerds over at Amazingribs.com !

HOMEMADE Jerky RECIPE

Ingredients:

• ii pounds beef or venison circular steak, cut into thin strips
• 1/iv cup soy sauce
• 2 tablespoons Worcestershire sauce
• ii tablespoons liquid smoke
• iv tablespoons of Bootleg Jerky Seasoning
• ane/2 tsp of Cure Quick

Directions:

1. Identify beef or venison strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, composite seasoning & cure quick over meat. Mix to clinch all the meat is evenly coated. Comprehend and marinate in the fridge for viii hours or overnight.
2. Remove meat from bowl and identify between two pieces of plastic wrap; pound to 1/8-inch thickness.
3. Adjust the meat strips on the tray of a dehydrator and dry at your dehydrator'due south highest setting until done to your liking, at least iv hours. Store in an airtight container or resealable bags
4. TIP: if you 'wink freeze' your meat clamper just before slicing, it will be much easier. Just identify thawed meat in freezer for xxx-45 minutes and so the exterior is a fleck firm and the within is withal soft.

For household oven version

1. When ready to bake, rut the oven to 175 degrees F. Line ii-3 big rimmed baking sheets with foil, and identify blistering racks on the pans.
2. Drain the marinade off the beef and lay the strips in a unmarried layer across the blistering racks.
3. Bake the beefiness jerky for 3-4 hours, until information technology reaches your desired texture. At the 3-hour mark, take one piece out of the oven and cool. Then test for texture and proceed baking if needed.
4. If the beef jerky is dry, you can store it in an airtight container at room temperature for upward to 4 weeks. Refrigerate longer

On November thirteen, 2019 / Recipes

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Source: https://www.oldtownspices.com/homemade-jerky-recipe-tips-for-cure-quick-use/

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