Why jerky cure

Search for:. Follow us facebook instagram youtube. This morning deliciousness will be a new family favorite Fall food- Pumpkin Stuffed Once you've chosen your meat, it's time to get your creative juices flowing and mix up your marinade.

The best jerky flavors are salty, sweet and spicy but can be as simple as just salt, pepper and garlic try our recipe for a DIY Jerky Brine. Nothing is off the table when it comes to jerky marinades, so you can try a variety of dry seasonings and spices or liquids like soy sauce, bourbon, etc.

If you want to experiment with flavor, our complete Jerky Kits come with our award-winning seasoning blends and cure for up to 15 lbs of meat. For safety, yes. Using a cure will inhibit bacteria growth and prevent botulism or other foodborne illnesses, as jerky is dried at low temps, not cooked. Cured jerky will also lengthen the shelf-life of your product. Jerky will last 2 weeks or less if uncured, and for months if cured and stored in a dark, dry place.

If using a cure, it's very important that you marinate your meat for at least 8 hours. It also speeds up the drying process--expect hours in an oven and in the dehydrator. Dehydrators are the ultimate in convenience when it comes to jerky making. With controlled temps and automatic shut-offs, you're able to get a more consistent piece of jerky. If you have an Air Fryer at home, you can use it to make homemade beef jerky in a fraction of the time. An air fryer is a supercharged convection oven with a compact space that facilitates faster cooking.

Hot air rushes down and around food placed in a fryer-style basket. This rapid circulation makes the food crisp, much like deep frying. The hot air circulation works similarly to oven drying when set at a low temp, the only downside is that the amount of jerky you can make at one time is limited. This is our favorite method for drying jerky but maybe we're biased.

Depending on your smoker, you may have to experiment with temp settings and times the first few times to get it just right.

But the delicious smoke flavor and tenderness it adds just can't be beaten. Note that drying times can vary between 4- 8 hours based on your smokehouse. Refer to and follow instructions of your brand smoker.

Properly dried jerky should be firm, not crisp. Good jerky will break and crack, but not snap when bent. Make sure jerky is completely cool and dried before storing, and store in a dark, dry place, between degrees F. If moisture droplets appear on the inside of the storage container, the jerky should be dried further. Avoid storage in plastic containers or bags, as they can tear--we recommend tall glass storage jars. Subscribe for instant savings, exclusive offers, tasty recipes and other great meat processing content.

Jerky Making Kits Shop All. Contact psonline psseasoning. Craft Mustards We've rolled out the barrel on 4 new beer-infused mustards. Shop Now. If the jerky is left long enough it can start to mold.

If it does not go up to at least degrees you will not reach the proper temperature of degrees. This means the cure is not properly heated and there is the potential for a metallic tasting product. It could also possibly make you ill. You need to store you jerky in the refrigerator or freezer in order to avoid it spoiling.

It does not contain preservatives and must be kept cool in order to keep it fresh and safe. The act of dehydrating the jerky has drawn out all of the moisture in the meat. The white crust you see is the cure being drawn to the surface. I would like to be able to take my jerky with me to work or on a long trip, do I need to keep it refrigerated during this time? We do not recommend you leave the jerky out of the refrigerator long than 8 hours.

If you are going to be doing this we recommend you only take what you will eat otherwise you may end up with wasted or spoiled meat. If you can, try to take a small lunch bag or cooler that can be toted with you and a small amount of ice or an ice pack to put in with the meat. Put a small amount of oil or cooking spray on the nozzle and pull out a small amount of casing and feed it onto the nozzle.

It is supposed to fit snuggly so that it will not slip off easily. What is the ratio of pork to venison — refer to instructions, because some flavors have different ratios. Yes you can, you will end up with a different consistency as well as some difference in flavor.

Some things our other customers have enjoyed are mustard seed, garlic, onion, red pepper and cheese. We certainly suggest that you experiment and see what you like. I want to boil the sausages; do I still add the cure?

Fresh Sausage — boiling, pan frying, grilling before smoking. No, the cure needs to be slow cooked out oven or smoker. Boiling will not let the change happen that the cure causes to take place in the meat and you DO NOT want to use the cure when you are not slow cooking because it can make you ill if the cure is not allowed to properly cook out of the meat.

I put the cure in my sausage but I want to make fresh sausage, do I need to slow cook it? As long as the fish is covered with the brine, than you can do as many pounds of fish as it will cover.

We do not know the exact amount because the size of fish can vary. It will not have the potency of the first use if you re-use it, you may end up with a very fishy flavor or a weakly cured product, plus you risk contamination of the second batch.

The only item we do not recommend adding to your brine mixture is lemon juice. The acid in the lemon juice can cause a chemical reaction with the brine which in turn will ruin the brine and the meat. Yes, if you are using a smaller cut of meat shorten the curing time by about three days and leave in the water bath for 1 hour.

I am planning on smoking two different size pork butts. Do I need to cure the smaller one for less time? You can cure them for the same amount of time because eventually the cure will have worked its way through all of the meat. The only difference will be the smoking time. The smaller of the two will likely need less time to cook. Take a piece of sandpaper and run it over the metal rod a few times to rough it up a little.

This should fix the problem.