I am going to make a bunch of venison jerky this weekend. I soak it first in salt water, pretty heavy on the salt for about 12 hours to remove the game taste (like it better this way personally), then I soak it in a soya sauce etc. marinade for 24 hrs and that's pretty salty too but I don't add any additional salt, just what's in the soya it self. Is there enough salt in the first mixture and the soya sauce to cure the meat? How long would it last in the fridge? Any thoughts would be appreciated.
Thanks,
Jason.
Hey, I am not sure as I have never done it like that, but I am thinking that you could probably cut out the salt soak and just do the soya. Mind you you did say that the salt soak helped with the gamey taste? But it seems like a lot of salt to me. Well anyway someone will be along soon to set us straight.
Any ideas guys? I'm really interested in this topic too coz my dad loves jerky and biltong but he needs to lower his sodium (salt) intake quite a lot. I guess this is basically a BUMP :-)
The problem is that you should have cure in your jerky to keep it food safe while it is drying.
Cures by most definitions are salt-based.
Maybe if you seasoned the meat, and dried it at 165F that would do, But I'm not sure that is hot enough. I think you would need 200-225F
My Dehydrator will only do 165F.
Keep the jerky in a plastic or glass container with holes in the lid for air circulation and it will last 2 weeks. If you ziplock baggy the jerky your going to have spoilage in about 3 to 5 days. My jerky usually dont last the 2 weeks cuz it get eaten to fast ;D
nepas
Hi Weekend Smoker,
Nepas is correct on the way to store jerky.
Also, keep in mind that you can always freeze jerky in a sealed container (ie vacuum sealed bag) in the freezer.
Since there is such a low water content in jerky it is pretty much "ready to eat" right out of the freezer without too long of a wait for it to defrost.
Hope this helps....now enjoy that jerky! :)
Carolyn
Been doing some reading
http://books.google.com/books?id=diLA6IVcuZEC&pg=PA252&lpg=PA252&dq=salt+replacement+for+meat+cure&source=bl&ots=B9Raz4wj-e&sig=S1xRgrCtqbZWy8JKHOrdYNO7nls&hl=en&ei=Zt3DSs-ONZihjAeQ-4nJBA&sa=X&oi=book_result&ct=result&resnum=1&ved=0CBEQ6AEwAA#v=onepage&q=&f=false
apparently Half Salt or L:ite Salt (50% NaCl and 50% KCl) works to cure meats etc. Thats a 50% reduction in the Sodium in the same amount of used cure! No worries on the jerky keeping i guess?
I make my venison jerky in my smoker. I marinate it in a soy sauce with other ingredients added for 24 hours and cook it for 5-6 hours at 180 no smoke. Used to do it in oven but smoker is much easier cleanup with the jerky racks.
Cut my venison about 1x1x4 inch pieces. Make about 5 lbs a crack. Put in ziploc bags and I have had it last 2-3 weeks just on counter. I did not know I should put holes in bag. Never did and never had a problem in the 25+ years of doing it.
What do you guys think about the low Sodium "half salt" stuff? anyone tried curing with that?