My meat isnt drying, its cooking

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

quick question though,

Instead of TenderQuick, can I use the Instacure #1 pink salt and get the desired results

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

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

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

180* for 5-6 hrs. Keep an eye on it. Don't let it get too dry or cooked. At close to 4 hrs, eat a test piece at each moisture dump.

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!

Or throw some of the Blair's Reserve right into the brine. I'd test it first on 5 separate pieces.

quote:

Originally posted by Pags:
Or throw some of the Blair's Reserve right into the brine. I'd test it first on 5 separate pieces.

thats my next idea. The sauce itself is VERY cayenne-y

it says not to use it as a hot sauce, its for "ingredient" only

I can see why.

Yes, if u ever want to feel you tongue or lips again, or like the first couple of layers of skin cells, I'd only use it as an ingreident.....i

so Pags,

after using your recipe for my jerky, its pretty gritty with the salt on it. do i rinse it off? or put it straight into the smoker that way?

Don't rinse it, but I'm surprised the salt didn't dissolve. It'll smoke fine the way it is. Rinsing will wash off some of the flavoring. Are you sure the grit isn't the pepper?

it may be the pepper. i was more aware of just the grittiness of it more than what it actually was. I wont be able to smoke it until tomorrow night, so it will have about 36-40 in the brine.

thanks. Ill let you know how it turns out

Cory

Cory,
Check out Devil's Kiss Jerky Seasoning @ Butcher-Packer. It says it's "for the adventerous". $5.99 makes 25 pounds. They also have HiMtn for $6.75.

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 . 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.

Glad you enjoyed it Cory. As you do more, you'll make adjustments that work for you and try new recipes that you'll like, even changing them slightly to suit your taste. The missing inventory is a good sign.

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

Sounds like fun. Let us know how it turned out.