Cure # 1

[northof60girl]

Hi my saviors...the newbie has a question.  I found Cure # 1 that you all refer to on the forum at Amazon.  My question is.....ok it's a few questions..

1.  If I use this will my meat (ie jerky and pepperoni) last longer (I know I still have to refrigerate or freeze it).
2.  If I use the cure's like High Mountain (I think that's what I have) I shouldn't have to use any other cure..right?
3.  If I am making GB jerky and sticks and want to flavor the meet with teriyaki sauce can I skip the cure. 

I have read the forums on cure and get what they are used for but I would hate not  to use them and do some jerky that is in the smoker for a while and find out I have ruined it or it has gone bad.


Mucho Grassyass in advance!   ;)

[GusRobin]

Habs is one of cure experts here (I would say THE cure expert, but didn't want to offend anyone) and he should be around shortly.

Never used a kit, but I believe that the cure in the kit is all you need to use.

[northof60girl]

Thanks Gus... :)

[ghost9mm]

The one thing that I would advise on the cure # 1 is to use it as directed, if the directions call for a level tbs that's what they mean, adding more then they recommend will make the product so salty you won't be able to eat it...

[northof60girl]

That's one thing I had read about in the forums but in some cases (if safe to do so), I would rather use flavorings that already have enough salt in them and skip the cure...but don't want to kill anyone with bad meat either!  :o

[muebe]

Habs is much more of an expert than I but here is my

If you are making ground beef jerky and you did not grind it yourself than I strongly suggest that you add a cure if the seasoning mix does not contain one already. The stuff that can grow in commercial grinders can contaminate the meat. The cure inhibits the growth of these nasties at lower temps like when dehydrating. Also make sure that you progress to a cabinet temp of 170F so that the meat get's hot enough to kill any bugs. And yes cured jerky will have a longer shelf life but still will need to be refrigerated or frozen for longer storage.

I always add cure#1 to my jerky because the last thing I want to do is get sick ;)

[northof60girl]

Thanks Muebe...I figured I would have to add something to it but as you can tell, I am fighting it because I hate things that are too salty.  Will order up some Cure #1 in case the other package (High Mountain) does not have any in it.  The jerky gun is just waiting at my PO Box ready to be picked up, along with some American ground beef! Thanks again and will post some pic's when I get to smokin in a couple of weeks! ;)

[muebe]

Thanks Muebe...I figured I would have to add something to it but as you can tell, I am fighting it because I hate things that are too salty.  Will order up some Cure #1 in case the other package (High Mountain) does not have any in it.  The jerky gun is just waiting at my PO Box ready to be picked up, along with some American ground beef! Thanks again and will post some pic's when I get to smokin in a couple of weeks! ;)

No problem...

The amount of cure that you add is quite small. It does not make it taste any  more salty but it does change the flavor of the meat slightly. I have never used High Mountain but have used Backwoods. I have found using 3/4 of the mix gives just the right flavor. The amount they recommend ends up too salty. So you might want to try a slightly lighter mix than they recommend for your first try :)

[northof60girl]

Will do..thanks  :D

[Habanero Smoker]

I know about cures, but I'm still learning and still make some mistakes.

Sodium nitrite and sodium nitrates (the active ingredient in cure #1 & cure #2 respectively) only protect the meat for about the amount of time the meat is being processed; whether it is dehydrated or cooked. Though there may be residual sodium nitrite in the food, jerky shelf life is because of the lack of water, not the cure that you added at the beginning of the process.

I can't answer about High Mt. mixes. From what I understand of them, they provide a separate package that contains cure #1.

Whole jerky is safe to make without a cure, but for ground beef; whether you grind it or the butcher grinds it the rule of thumb is to add a cure. When you grind whole muscle meat, what bacteria that is on the surface of the meat, and any airborne bacteria is now ground in and mixed throughout the meat.  The amount of cure #1 you use is the same you would use when making sausage; 1/4 teaspoon per pound. You may want to keep in mind that the salt content of cure #1 it is 93.75% salt, so you can adjust the salt accordingly.

[northof60girl]

Thanks Hab, your right about HM adding a separate package for cure #1.  I think I will just get some of it in bulk to have on hand and then add the flavor I want to the GB jerky. 
Have a good weekend all!

[NePaSmoKer]

I read them words in a book somewhere.

Sent Via Smoke Signals

[Habanero Smoker]

In Canada you will find cure #1 listed as Sure Cure; Fast Cure; Speed Cure or a few other brand names.

This incase you did not see this on the recipe site.
Curing Salts

[northof60girl]

Great information in the link...no I must have missed that link in all my reading!  Thanks again Hab!  :D

[lumpy]

JB's sells all the cure you would need.

JB's