Sorry, I think I have read about this before just cant find the post.
Anyway I wan to make some jerky and was wondering if I need to add cure?
I have made it many time before in a dehydrator and never used cure. I use
muscle meat no GB as a note. This time I want to do it in my OBS, so that's why
I was wondering about the cure, as I am not sure what temp my dehydrator runs at.
Also if I need to add cure can I use MTQ as my cure#1 has not arrived yet.
Thanks,
sNc
P.S would I be better off to just smoke in OBS then move to dehydrator, and if so same question
cure or no cure.
Quote from: smokeNcanuck on February 26, 2010, 06:25:41 AM
Sorry, I think I have read about this before just cant find the post.
Anyway I wan to make some jerky and was wondering if I need to add cure?
I have made it many time before in a dehydrator and never used cure. I use
muscle meat no GB as a note. This time I want to do it in my OBS, so that's why
I was wondering about the cure, as I am not sure what temp my dehydrator runs at.
Also if I need to add cure can I use MTQ as my cure#1 has not arrived yet.
Thanks,
sNc
P.S would I be better off to just smoke in OBS then move to dehydrator, and if so same question
cure or no cure.
Anytime you use your smoker to make jerky both being whole strip or ground, always add cure. even if its smoke then into dehydrator.
Ok,Thanks.
Will MTQ work?
Quote from: smokeNcanuck on February 26, 2010, 06:41:22 AM
Ok,Thanks.
Will MTQ work?
Yeah MTQ will work if its all you have.
I've made jerky a few times without cure....I don't yet have a smoker...and never had any problems with it. I have some cure now and I like how it keeps the meat a reddish color let alone makes it even safer to eat.
I freeze my meat for 7-10 days before I use it because I don't cook it, I just dehydrate it. I read an article from a food safety/prof at a university that said freezing the meat kills many of the possible bacteria that could form or already resides in meat. I do this for my GB since I don't cook it at all.
When smoking you need cure because of lack of oxygen which makes it a prime environment for botulism. If you are just dehydrating you minimize the risk because oxygen is still present.
Thanks for the help! ;)
Another question, If I was using MTQ would I still go by the 1Tbsp/LB of meat?
I know it's more if you are brining. With all the liquid in my marinade should I go with the
brine measurement? Which I think is 1 cup/4 cups water??
When you say you've made it without a cure you must have seasoned it. What were the seasonings. If there was salt, it's a cure. Some recipes call for Soy Sauce and it's full of salt. Remember that jerky is just dried raw meat and not safe IMO unless it's got some kind of cure.
RAF128, I should have been more clear. In the past I marinated in soy, and a few other
things. So yes it had a salt cure. My question is, will the soy and other salt added be enough
to keep it safe while smoking or Should I still add MTQ or cure#1?
IMO, no. I used to make a jerky recipe that had soy sauce as a major ingredient and no cure. If you're still not comfortable without a cure, put it in but again I think it'll be fine.
Quote from: RAF128 on February 26, 2010, 12:02:22 PM
IMO, no. I used to make a jerky recipe that had soy sauce as a major ingredient and no cure. If you're still not comfortable without a cure, put it in but again I think it'll be fine.
I am afraid if I put MTQ in the marinade it will be way too salty.
Thanks for you input!
I have made alot of jerky in my day but have never used a cure, but always used soy as the main base and a liquid smoke. Never had any problems and my children were raised on it. Since I now have a smoker and will be using it to smoke the jerky I think that I will use some #1 to be on the safe side.
Don't have it at hand but my Morton book says to use 2 tbsp MTQ per 5 lbs of meat. MTQ is salt, sugar and cures #1 (sodium nitrate) and #2 (mostly sodium nitrite, a little sodium nitrate) in equal parts, I think half a percent each (could be wrong on that). So 2 tbsp of MTQ is really pretty close to the 2 tbsp of salt and one tsp of cure that you would use in most 5 lb sausage recipes. I like MTQ,
Habs has informed me that Morton has changed there amount of MTQ to
1 1/2 tea per lb when doin sausage.
Just my 2 cents.
Well, doing the math, 1 tbsp = 3 tsp, so 1-1/2 tsp per lb come to 1 tbsp per 2 lbs, or 2 tbsp per 4 lbs, which is not far enough off 2 tbsp for 5 lbs to be significant. Actually, it is fairly salty at that and the extra 1-1/2 tsp would just make a bit saltier! The math also is correct that the total weight of cure at 2 tbsp MTQ per 5 lbs is the same as 1 tsp Instacure per 5 lbs. However you use it, MTQ is an excellent product that is readily available and inexpensive. I use it a lot.
Quote from: OU812 on March 19, 2010, 01:10:28 PM
Habs has informed me that Morton has changed there amount of MTQ to
1 1/2 tea per lb when doin sausage.
Just my 2 cents.
When I use a soy sauce marinade for jerkey, I usually use 1/4 cup of Morton TQ per 5-7 lbs of sliced meat. I don't think it leaves my jerkey overly salty, but I have not yet used cure #1 for jerkey, so I am not sure what to compare it to. If I use MTQ, I never add any other salts (I usually use garlic or onion powder in place of the salts), so I son't think that there is much difference in saltiness from cure, in my opinion.
I will also end with the fact that even though I feel I have had good success with tender quick, the comments I have gotten about it on this forum have convinced me that cure #1 is the way to go in sausage and jerkey. I am making my first sausage with cure #1 this weekend, so I will let you all know how it turns out.
Forgive me for my ignorance, I'm new to all of this. What is MTQ and cure #1, #2? If it's package mix then do grocery stores have it or do you get it from sporting good stores? ???
Quote from: cornfedredneck on May 02, 2010, 09:26:07 AM
Forgive me for my ignorance, I'm new to all of this. What is MTQ and cure #1, #2? If it's package mix then do grocery stores have it or do you get it from sporting good stores? ???
MTQ can be found at most large grocery stores. The ingredients are different than cure 1 & 2.
MTQ. Mix of salt, sodium nitrite and sugar.
Cure 1 & 2 in most cases can be store bought in places like Cabelas, BPS or Gander Mtn. Also online at sausagemake, allied kenco, LEM.
Cure #1
1 oz sodium nitrite (6.25%) to 1 pound of salt. Can get already mixed at the stores above. Sometimes called pink salt. Normally used in jerky, sausage, semi dry and when smoking or dehydrating.
Cure #2
Mix of 1 oz sodium nitrate (6.25%) along with .64 oz sodium nitrate (4%) to 1 pound of salt. Mainly used for dry (air) cured sausages, pepperoni, country hams. Smoking is opt here.
Hope this helps
Cure #1 is sodium nitrite and salt- for curing short term
Cure #2 is sodium nitrate, sodium nitrite and salt - for longer term dry curing
MTQ is Morton's Tender Quick - A "cure mix" containing Sodium nitrite, sodium nitrate and salt. The cure ingredients are in lower concentrations.
Confusing I know...
Nepas did a better job explaining it. Where I live, I have to order all of it online.
This a small correction: MTQ is a mixture of salt, sugar, sodium nitrite (.05%) and sodium nitrate (.05%). It is used in the same applications that you would use cure #1, but they measure differently.
There is a Sausage Ingredient page on the recipe site, that has a section about the cure mixes mentioned; but I took it off link until I can fix the links that was changed do to the latest upgrade. I hope to have that back on line soon.