Tender quick for jerky

[HUNTINGMAN]

If useing tender quick for cure, bow much per pound of meat?

[Mark R]

The proper amount is printed on the package. It is also discussed in the previous post, but here it is again.
http://www.smoked-meat.com/forum/showthread.php?t=28

[SMOKE FREAK]

BUT remember to be careful with the other amounts of salty ingredients that you use...

[Mark R]

BUT remember to be careful with the other amounts of salty ingredients that you use...

/\Yea, if you use TQ you prolly won't need any other salt.

[Richtee]

My experience has been with thin cut/ground meat..where essentially ALL the salt will be present in the product, 1.5 teaspoons or around 9.4 grams per pound will provide the correct amount to cure given at least 24 hours time and keep salt to a minimum. Be VERY careful adding salty flavorings.

[SMOKE FREAK]

I use lo-sodium soy and worch along with the TQ and it turns out good...

[HUNTINGMAN]

Thanks, i read that but wanted to make sure i was reading it correct. Ive made alot of jerky but never worried about any kind of cure before in jerky. I added 1.5tsp per pound of meat a d am letting it sit over night.

[Richtee]

Thanks, i read that but wanted to make sure i was reading it correct. Ive made alot of jerky but never worried about any kind of cure before in jerky.

You have either been cooking it..or leading a charmed life

You WILL notice..or I do..a distinct “cured” flavor as opposed to dried and cooked. And remember..you just need to DRY it when cured. Temps below 120 are fine.

[Richtee]

And as a “Hunting Man” be aware of the wild game restrictions.. freezing for 30 days..etc. Check the USDA wild game recs.

As a sidelight..there are 3 DNR inspection stations this year...chronic wasting disease in Michigan

[Mark R]

My experience has been with thin cut/ground meat..where essentially ALL the salt will be present in the product, 1.5 teaspoons or around 9.4 grams per pound will provide the correct amount to cure given at least 24 hours time and keep salt to a minimum. Be VERY careful adding salty flavorings.

Better for Rich to directly answer your question as I use cure#1 not TQ. That's why I referred you to the "Sticky" post.

[Jailer]

And as a “Hunting Man” be aware of the wild game restrictions.. freezing for 30 days..etc. Check the USDA wild game recs.

As a sidelight..there are 3 DNR inspection stations this year...chronic wasting disease in Michigan

Yeah we got rooked into that area this year since we are an adjacent county. Mass slaughter is the order of business.

[HUNTINGMAN]

[HUNTINGMAN]

[PitRow]

Looking good! Can’t wait to see the finished product

[curious aardvark]

what spice mix are you going with ?