Cure question for jerky...

Try replacing the sugar called for in the recipe with Splenda. But I dont have any jerky recipe's that call for sugar.

Bob

I use witts insta cure #1. It contains salt and sodium nitrate. You can order it off of sausagemaker.com. Or you can do a search on the net for jerky cures. hope this helps!

Hi dlucks and cadillac,thanks for the input on this.With the insta cure 1 how much would I use for ground beef strips of jerky? I normally do 5 pounds of meat at a time.Thanks.

Splenda and sugar are interchangeable. So whatever amount of sugar your recipe calls for, sub the Splenda and try it. Adjust accordingly.

bob

I disagree that Splenda and sugar are interchangeable. Sugar tastes good and Splenda has that awful chemical aftertaste as with diet softdrinks and sugarfree candy.

Just my opinion.

It doesnt seem like much, but you use 1 teaspoon per 5lbs. meat wether it be ground or whole muscle meat...these are the instructions on the pack i have.

billy, I read an old post where you thought abut doing some ground strips in your st. Did you try, and how was it? I have a Cabelas 160 liter dehydrator and the wife always complains about the smell in the kitchen! I love the real strips in my st but the way my kids wolf it down its cheaper to do the strips every so often.

I still have not tried the strips in my ST yet,but feel I should do so to be able to do more strips at a time.I,ve read about others doing it and keeping the door shut for 1 hour and open door 1 inch for the next hour and keep malternating door open and closed till done.The pics that person had looked great!Thanks for the info on the instacure#1.I will order some and find a sugarless spice pkg.Looking at Hi Mountain Inferno blend!