Author Topic: Beef Jerky Curing Method (jerky business start up)  (Read 1099 times)

Offline beefjerky123

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Beef Jerky Curing Method (jerky business start up)
« on: November 13, 2014, 12:49:06 am »

This is my early stage of starting the jerky business.
I need advise on curing the beef. :)

Soy Sauce, salt, sugar, spices, and InstaCure#1 ( salt, curing salt, Sodium Nitrite with Salt, Prague salt#1)

1 Slice beef into thin slice 5mm, 2kg.
2 Mix all ingredients together into glass container, including the curing salt, say with 2kg of beef that'l be 1 Tsp of curing salt.
   this mixture of all ingredients is in a liquid form due to soy sauce, the marinate is around 1 cup or 1.5 cup. then add beef in.
3 Refrigerating 24 hour.
4 take out, then dry with kitchen towel or food paper towel


1 Could the curing salt get dissolved into the liquid marinate? if that happens, then not much curing salt will be left in the beef.
2 After step 3, should I rinse the beef with water a bit? or just dry them with towel?
3 1 Tsp of curing salt to 2kgs of beef ratio as the internet says, however if we use wet brine curing method, then we should add extra curing salt into the brine, because some curing salt will be dissolved into the liquid, am I right..

Big Thanks.