Where Do You Buy Curing Salt for Beef Jerky

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Bootleg Jerky Recipe & Tips For Cure Quick Use

Beef jerky has been the American carnivore favorite since the times of the get-go pioneers, and there are as many dissimilar versions and recipes for jerky as there are flavour profiles. Here are a few tips for making your own, including links to our Deer Seasoning, Jerky & Sausage seasoning as well every bit data on Cure Quick use, it's much easier than you retrieve especially when you have the secrets to success!

Meat

• traditionally lesser cuts of beef, venison and bison are used for jerky but any heartier meat will piece of work including duck, wild turkey, fish similar salmon or tuna, and nosotros fifty-fifty institute highly recommended suggestions for alligator, snake and yak (apparently the healthiest and tastiest jerky meat on the planet!)

Proper preservation and handling

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

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

• because meat curing can get catchy when information technology comes to amounts, hither is THE BEST conversion figurer to aid you figure out your seasoning/cure quick/meat ratios !  Scroll down this Science of Curing spider web article to find 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 every bit "Prague powder" and oft dislocated with "Saltpeter", Cure Quick is a special alloy of approximately 94% plain old sodium chloride with approximately vi% sodium nitrite with some anticaking agents and a touch of red dye that makes it pink so you won't mistake it for table salt or sugar. Basically salt with a petty extra nitrate to aid enhance flavor and ward of bacteria.
• 1 oz. of Cure for 25 lbs. of meat or a scant 1/four teaspoon (one.1 g) for 1 lb. of meat. Exercise Non overuse.

Seasoning

• Our Deer Seasoning, Homemade Jerky seasoning & Sausage seasoning blends arrive super elementary to create your own homemade versions. Ordinarily 2 tablespoons of seasoning per pound of meat is a proficient rule of thumb, but your taste buds may vary.
• DONT FORGET to add your Cure Quick to your seasoning choice!
• If y'all like to create your own seasoning recipes we have ALL your spices and herbs needed but likewise check out our special line of flavor components such equally Maple Powder, Bourbon Pulverization, Hickory Powder, Horseradish Powder, Vinegar Powder, Dear Granules.

Want to know more?

• if you want to become all nerdy and know more about this food science nosotros highly recommend this fabulous web article on The Scientific discipline of Curing Meats Safely from the foodie nerds over at Amazingribs.com !

Homemade Hasty RECIPE

Ingredients:

• 2 pounds beef or venison round steak, cut into sparse strips
• 1/iv loving cup soy sauce
• two tablespoons Worcestershire sauce
• 2 tablespoons liquid fume
• iv tablespoons of Homemade Jerky Seasoning
• one/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 fume, blended seasoning & cure quick over meat. Mix to clinch all the meat is evenly coated. Cover and marinate in the refrigerator for eight hours or overnight.
2. Remove meat from bowl and place between 2 pieces of plastic wrap; pound to ane/8-inch thickness.
3. Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator'southward highest setting until done to your liking, at least 4 hours. Shop in an airtight container or resealable numberless
4. TIP: if you 'flash freeze' your meat chunk just before slicing, it will be much easier. Simply place thawed meat in freezer for xxx-45 minutes so the outside is a scrap business firm and the inside is still soft.

For household oven version

1. When ready to bake, heat the oven to 175 degrees F. Line 2-3 large rimmed baking sheets with foil, and place baking racks on the pans.
2. Drain the marinade off the beefiness and lay the strips in a unmarried layer across the baking racks.
3. Broil the beef jerky for 3-four hours, until it reaches your desired texture. At the 3-hour mark, accept 1 piece out of the oven and cool. Then test for texture and go on blistering if needed.
4. If the beefiness hasty is dry, you tin store it in an airtight container at room temperature for up to four weeks. Air-condition longer

On November 13, 2019 / Recipes

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

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