Cure time

[Buck36]

I am making some ground venison jerky. I have mixed the cure in this morning but would like to start it tonight in the dehydrator. I was reading on this site.

http://www.wedlinydomowe.com/sausage-making/curing/sausages

Let it "set" for 3-4 hours at room temperature 20-22°C (68-71°F). Chemical reactions proceed much faster at higher temperatures and so does curing.

They talked about speeding up the curing process. Has anyone had luck with this?

[Sailor]

Cure #1 is to keep nasty stuff from growing between temps of 40-140 degrees.  I think there is a difference between "curing" meats and adding cure to smoke or dehydrate at low temps.  Cure will add the pink color that you see in smoked meats.  When you do bacon or hams you normally use a brine that will "cure" the meats.  Normally, when you make GB jerky they want you to let it rest in the fridge so the spices can marry up.  It has nothing to do with curing.  You can add cure #1 and mix and smoke or dehydrate without resting and you will be fine.  Personally I like to mix and let rest in the fridge overnight then smoke my GB jerky as I think I get a better flavor.

Other guys know way more about "curing" meats and they will be along shortly.

[Buck36]

Thanks for the reply.