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Jerky Cure


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#1 ofdscooby

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Posted 01 February 2016 - 08:54 PM

I had some elk roasts sliced into 1/4 in. strips and I'm gonna make some jerky but I have a question. The jerky I did in the past was ground and in the spice mix was a cure with the slices do I still need to cure the meat. Most of the stuff I found on you tube and around the web is just marinade then they put the meat on a dryer. Cure or No cure is what I'm getting at.
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#2 fishingkid

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Posted 01 February 2016 - 09:06 PM

I have made jerky ground and sliced. I have tried both with and without cures some I couldn't taste a difference some I Prefered without the cure think it's all preference. My choice would be no cure.

#3 duck-boy

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Posted 01 February 2016 - 09:53 PM

Info from elsewhere....

"The cure is more to prevent Botchulism when cold smoking. Botchulism is an anerobic spore that thrives in a low or zero oxygen environment like your smoker. If you are cold smoking your jerky use a cure."

#4 nicapopolis

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Posted 02 February 2016 - 07:25 AM

Info from elsewhere....

"The cure is more to prevent Botchulism when cold smoking. Botchulism is an anerobic spore that thrives in a low or zero oxygen environment like your smoker. If you are cold smoking your jerky use a cure."

 

Thanks for the info Ron. I didnt even know there was a cold smoking method.



#5 gatorfan

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Posted 02 February 2016 - 08:30 AM

I've never used a cure.  Marinate for a day or two in the fridge and then straight to the dehydrator. 


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#6 ilovesprig

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Posted 02 February 2016 - 08:40 AM

I've never used a cure.  Marinate for a day or two in the fridge and then straight to the dehydrator.


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#7 GUNDOGLOVER

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Posted 02 February 2016 - 11:41 AM

Only use cure with home made summer sausage.



#8 popx5

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Posted 02 February 2016 - 05:01 PM

Don't need the cure, especially if you are going to eat it quickly... the "cure" is sodium nitrate, a preservative that prevents meat from spoiling. Useful for fish that is smoked at low temperatures, where the fish is not completely cooked.  Jerky never lasts more than a few days around here so I never use it. 



#9 D12 Tracker

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Posted 02 February 2016 - 06:51 PM

All good info. The guys who have made the case for not using cure are spot on. Nothing to add on this topic.
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#10 ofdscooby

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Posted 02 February 2016 - 07:56 PM

Ok so if I want to make a bunch and vacume seal it for hunting snacks later do I need a cure sounds like a lot of people make it and eat it but I hide it and save it for later hunting trips
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#11 ilovesprig

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Posted 02 February 2016 - 08:17 PM

Mike,

 

Vacuum seal and freeze?


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#12 ofdscooby

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Posted 03 February 2016 - 08:47 AM

Mike,

 

Vacuum seal and freeze?

Grassyass


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#13 bearclaw

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Posted 03 February 2016 - 10:53 AM

You can use salt and sugar to cure as well.  I have used this with venison and was decent http://www.foodnetwo...beef-jerky.html.


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#14 hank4elk

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Posted 04 February 2016 - 01:46 PM

Marinade is a cure too...........

I use salt,sugar,spices made into brine(marinade) soaked overnight.

Just put some elk thru dehydrator and some in a smoker.

I'll ziplock it before storing in freezer.

Teriyaki and smoked chipolte.

 

Elk goes rancid without a cure. 

Venison,Bison & beef do air dry well but I still use salt,sugar to cure and keep in freezer too. 

The very least,I salt it some with sesaonings.



#15 bpnclark

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Posted 10 February 2016 - 08:44 AM

I always use cure in my jerky. My problem is I cut all my strips by hand and I never have perfect uniform strips so some parts are more done than others. Since meat the temp never gets past 150 degrees there is a chance of botchulism. So to make sure I just add a little pink salt.

 

And I always keep my jerk in a paper bag and never in the freg. I was told/taught if you leave it in plastic or a food saver sealed bag, moisture will happen and mold will start. That’s why all the store jerky packs come with the moisture soaking packs inside their bags and they’re never in a freg. Never tried freezing them before. I just usually give half of it away and the rest never last over a week at home.






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