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quote:
Originally posted by Pags:
I can't answer cure 1 for you, but I too use a wet cure for my jerky. Here it is for reference:

5 lbs sliced meat
1 cup of soy sauce
1/2 cup of brown sugar
1/4 cup of honey
1/4 cup of Worcestershire sauce
2 tablespoons salt
2 tablespoons of garlic powder
2 tablespoons of onion powder
1 tablespoon of red pepper flakes
1 tablespoon of black pepper
2 tablesppons of Morton® Tender Quick®
1 teaspoon of powdered cayenne pepper



+



=

Next batch tonight.

MUwahahahahaha


Cory
Yes, for the curing part, but look up the amounts of sugar and salt in tenderquick online somewhere there has to be an ingredients list. You will need to add back the sugar and salt to the recipe in the amt of tenderquick it called fo. Remember instacure 1 is just the cure. Dont forget 1 tsp to 5 pounds meat. That death stuff looks scarry, better wear gloves and eye protection Big Grin
quote:
Originally posted by Vicki B:
Yes, for the curing part, but look up the amounts of sugar and salt in tenderquick online somewhere there has to be an ingredients list. You will need to add back the sugar and salt to the recipe in the amt of tenderquick it called fo. Remember instacure 1 is just the cure. Dont forget 1 tsp to 5 pounds meat. That death stuff looks scarry, better wear gloves and eye protection Big Grin



I was actually going to copy Pags recipe just above your post. and sub in the instacure for the tenderquick. Other than that switch, i just followed it exactly.

Pags, what do you smoke it at, and for how long?

thanks Guys/Gals

Cory
quote:
Originally posted by CJF28:
I was actually going to copy Pags recipe just above your post. and sub in the instacure for the tenderquick. Other than that switch, i just followed it exactly.


Should work fine for the amount of liquid that is in that recipe. Keep good notes on the length of time in the brine for future reference.

Sounds like you like hot jerky, so right before you put the jerky on to smoke use a small dusting of cayenne pepper,not too much thou!
thanks. Ill have to order that next.

I tried pags recipe and it turned otu better than anything else I had done on my own. The only thing I would say was it was really salty. That may be my fault for doing 2 teaspoons of instacure to 5 lbs of meat. but I wanted to match Pags as much as possible, and he used 2:5 with tenderquick. so I dont know.

I know it went quick at my work, my wifes work, and apparently even my daughter snuck some to school for her friends.

I guess the chef just ends up being the pickiest.

Thanks for the help guys. Thanks for the recipe Pags.

Cory
DO NOT try to cross exchange the pink salt for tender quick, follow the instructions closely for the products. They are to different animals, TQ has sugars in it, but pink salt will only have salt and nitrites in it.

Personally, I'd not cure with the pink salt more than 24 hrs, that may have came in as a factor on the salty taste and sure would a hammy taste.

Glad to hear it is getting better thou!
Cory, its getting better if everyone is stealing it Big Grin. As I mentioned bove, u do need to adjust for sugar and salt when using Instacure. The 1 or 2 tsp of cure that u used (1 next time as u said) shouldnt make it too salty, but if there is already a lot of salt in the recipe u might have to adjust that. U also need to adjust for more sugar since instacure has none.

we are always our worst critics..My daught.er takes jerky for her frienda as well. and all my older sons friends eat it when they r here.
So, I have 3 batches marinating now, using Pags recipe. Changed a little, due to not having some things.

5 lbs sliced meat
1 cup of soy sauce
1-1/2 cup of brown sugar (didnt want to mess with honey)
1/4 cup of Worcestershire sauce
2 tablespoons salt
2 teaspoons minced garlic (out of garlic powder)
2 tablespoons of onion powder
1 tablespoon of red pepper flakes
1 tablespoon of black pepper
1 teaspoon instacure (dont have tenderquick)
1 teaspoon of powdered cayenne pepper

Didnt want to fight squeezing out the honey. so I replaced it with more brown sugar.

I subbed out the tenderquick for instacure. and as I learned last time, i needed to add more sweet to offset the straight salt from instacure.

I ran out of Garlic Powder, so I subbed in minced garlic instead.

so, 3 batches

1 like above
1 like above, but with 1/3 teaspoon of blairs Reserved hot sauce
1 like above, but with a cup of teriyaki added in.

Gonna smoke the Hot jerky tonight. Let you know, if I figure out what Im doing wrong.

Cory

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