Tender quick for jerky

[Bama BBQ]

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.

I have an old recipe from a ‘70(s) conservationists magazine that does not call for cure so I would add 1 tsp TQ knowing it should be there for the very low/slow drying/smoke process. I realize now I have not been adding enough. So, I just edited my recipe. We’ll see if it’s too salty now and needs further editing.


Sent from my iPhone using Tapatalk

[Mark R]

I have an old recipe from a ‘70(s) conservationists magazine that does not call for cure so I would add 1 tsp TQ knowing it should be there for the very low/slow drying/smoke process. I realize now I have not been adding enough. So, I just edited my recipe. We’ll see if it’s too salty now and needs further editing.


Sent from my iPhone using Tapatalk

I would also remove any other salt in the recipe!

[Mark R]

[/URL]

I love (not) the way PBuckett now inserts their logo on hosted pics.


HUNTINGMAN this comment is not intended for you. We have had much misery with photobucket. Not that you should not use them, that is your choice. Many of us use Postimage ( https://postimages.org ), much less BS and no ransom demands. Long story.

[Texas-Hunter]

This should be good... Nice looking cuts..

[PitRow]

I love (not) the way PBuckett now inserts their logo on hosted pics.

yeah, "Proudly hosted..." is a bit of stretch any way you look at it. I'm glad they brought the images back, but that tag is a bit too much.

[HUNTINGMAN]

I just picked up some matts to put jerky on in the smoker but i didnt notice until now tbey are aluminum. Is it ok to use these or should i toss them and just ha g from racks?

[Mark R]

I just picked up some matts to put jerky on in the smoker but i didnt notice until now tbey are aluminum. Is it ok to use these or should i toss them and just ha g from racks?

Should be fine indirect. I use them. Not so good in direct heat.

[Bbqgoddess]

And this post would be much livelier with Steve's rant about no cure needed..Sir Richard, don't you agree[emoji16][emoji16][emoji16]

Sent from my LM-V405 using Tapatalk

[SMOKE FREAK]

And this post would be much livelier with Steve's rant about no cure needed..Sir Richard, don't you agree[emoji16][emoji16][emoji16]

Sent from my LM-V405 using Tapatalk

Yeah nobody gets on the soapbox the way that he did

[Richtee]

Yeah nobody gets on the soapbox the way that he did

Well see..that’s how he got away with it. Soap. Washed the meat in soap right out the cooker...

[Bbqgoddess]

Well see..that’s how he got away with it. Soap. Washed the meat in soap right out the cooker...

[emoji23][emoji23][emoji23][emoji23]

Sent from my LM-V405 using Tapatalk