Still not convinced? You may have seen large packages of pink curing salt on the shelves of your supermarket or local specialty store, without fully understanding what it was for. Those who don’t get around to making jerky often can opt for the 4-ounce container, but note that the price per ounce will be tripled at this size. Insta Cure™ No. Called curing salts as a group, they are why bacon, hot dogs, hams, and corned beef are pink and why ... per kilogram (kg) of your body weight. Note that Anthony’s also offers fast-curing salt, so if you sample this product and think you’d like something similar for your wet-cured meat products, the company will have you covered. Luckily, jerky can be made at home with little effort on your part. Instead, it is mixed into our cured meats. (here is a link to a few) When you have an accuracy of 0.1 or 0.01, you can finally work out exactly the amount of saltiness you want in your cured meats. Salt not only helps pull moisture from the meat, it also acts as a preservative. Use Anthony’s Pink Curing Salt to preserve and wet-cure cooked meats like ham, salami, sausage, jerky, fish, and bacon. Do you guys know how much I should use. A mere 4 ounces will cure 100 pounds of meat (use 1 level teaspoon for every 5 pounds of meat). If you opt for a pink curing salt, your meat snacks will also have an appealing reddish hue. Follow the manufacturer’s directions carefully. If brining, use 1 tablespoon per gallon of water and allow enough time for the salts to penetrate the food, usually 24 hours. Overall it is recommended that you use one ounce of Prague Powder #1 to twenty-five pounds of meat or fish. This experience inspired me to create Beef Jerky Hub and put into writing all the things I've since learned about this amazing food. Morton is a big name in the world of salt products, as anyone who’s ever outfitted a simple spice rack can attest. To make your decision easier, we’ve included a handy list of pros and cons for each brand. Six hours is generally my guide as a minimum or overnight. The fine-grained Prague powder comes in a re-sealable stand-up pouch that will fit easily into your spice cabinet. Prague powder #2 (Cure #2) Per pound (16 oz) (450g) of Prague powder #2, there is 1 oz (6.25%) sodium nitrite, .64 oz (4%) sodium nitrate, 14.36 oz (89.75 %) salt, and anti-caking elements. Be sure everyone in the household understands that it’s to be used for curing purposes only. These meat products typically take a longer time to cure. Finally, be aware that the packaging and appearance of this product can be misleading—make sure that other family members understand that it isn’t like regular salt. Marinate in Salt & Malt Vinegar. The only real issue lies with the packaging, which is completely opaque—meaning that consumers can’t see the salt’s color from the outside. Use 1 ounce of curing salt mixture for each pound of meat. Wet curing also prevents "hot spots" where there is more cure in one spot than in other spots, a problem in dry curing, and wet curing won't make thin areas saltier than thick areas. SODIUM NITRITE. At this weight, the ultra-concentrated formula should be enough to season up to one thousand pounds of meat. of meat or 1 level teaspoon of cure for 5 lbs. I am having some trouble with figuring out exactly how much curing salt to use. The 2.5-pound Ziploc bag keeps out excess moisture—there’s no need to find another storage container to prevent clumping. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality. Most of the complaints that arise aren’t related to the salt or its performance, but rather to shipping woes-evidently the name closely resembles that of several other companies. As a curing agent, this salt serves to inhibit bacterial growth and helps to maintain meat flavor and appearance. If you grew up on a farm, or otherwise consumed a lot of homemade corned beef and pastrami as a child, this curing salt will make you feel right at home. Hunters use Morton Tender Quick to make cured venison deer sausage or jerky. My cut of beef is 5 lbs.....surely 5 tsp is too much? One way to make jerky is with a cure, which is made from salt, sodium nitrite and sodium nitrate, and is used to prevent botulism in dried meats. of pickle per pound of meat. We make our jerky with our dehydrator, it’s actually called the “JerkyXpress” – though we also use it to make our fruit leathers and dehydrated fruit as well. Cure is especially great for jerky, since it also inhibits bacterial growth during the cooking process. $9.87. If you can find this product on your shelf and feel that the smaller size suits your needs, feel free to snap it up. In this article, we’re going to review the following food dehydrator products that are great for beef jerky: Unlike regular table salt, which is used primarily to add flavor to a variety of foods, curing salt has a more specific purpose: It’s meant to draw the toxins out of raw meat products, thereby making them safe to store at room temperature. Then I look at other jerky recipes and see no cure mentioned. European regulations permit 150 parts per million (ppm) of sodium nitrite to be added to ground meat. If you’re in a hurry and just want to find out what the best salt for curing is, then we recommend the Medley Hills Farm Prague Powder Curing Salt #1. So you should be warned that you are trading a few blood pressure points for enhanced risk of foodborne illness. products that require no cooking, refrigeration or smoking.) I would only consider using sodium nitrite if you want your sealed bag to last over six months. The bag has a zip closure to prevent drying and clumping. But, I am in no way suggesting that you should skip the salt or you will end up with a jerky that tastes awful. However, when used properly, all of the products listed above will keep your homemade meat products from spoiling, and will ultimately deliver the savory results that you crave. Salt. In general, using one teaspoon of salt per pound of meat, plus any optional herbs and spices, is considered unsalted jerky. Any advice on the risk of dehydrating beef without the cure and just marinating as usual ? Fear not, because you’re about to gain the education that you never knew you needed. You may notice that high-quality curing salts have many things in common, which can make it difficult to narrow down your choices. My curing salt instructions and other research says 5 tsp per 25 lbs meat. When submerged in a wet cure, the salt concentration is the same all around the surface and the laws of equilibrium keep the meat the same salinity throughout if you keep it in the cure long enough. When I use soy sauce and Worcestershire in my marinade, I use 7 grams of salt per pound instead. Recommended levels are around 1 teaspoon of curing salt per 5lb (2.27kg) of meat, that is around 2.5 grams per kg of meat. Salt was always an additive in their recipes. It’s particularly important not to confuse this one with regular salt, as it’s exceptionally powerful—testers report that a small amount is able to last far longer than they expected. If your meat does not weigh a whole number, then use the equivalent number of ounces. The one-pound option is also available in jar form, if you prefer. Follow the manufacturer’s directions carefully. One level teaspoon (a mix of 1 ounce sodium nitrite (6.25 percent), 0.64 ounces sodium nitrate (4 percent) to 1 pound of salt) is used per 5 pounds of meat. However, those who are brave enough to make the purchase blindly will be pleased with the results, especially when making pastrami or Canadian bacon. The major downside is the price, which is expensive and contains just 4 ounces of salt. 1 decade ago. Weak Brine: 3-4 days per pound; Stronger Brine: 2 days per pound; If the meat hasn’t been cured long enough, the color will not be uniform throughout. 4. This salt comes in a 4-ounce package. Then I look at other jerky recipes and see no cure mentioned. Wishful Seasonings products are made in Houston, Texas, where they certainly know their way around barbecued meats. I have been making a lot of my own beef jerky and all the flavors I make require curing salt. If you want your jerky to last six months at least, use the standard 9 grams per pound of meat. It also tends to impart its rosy color to the meat itself, which is why ham and commercially prepared corned beef products have that pinkish hue. If done correctly, you can cut the cure down by ½ tsp per pound of meat. When making ground beef jerky, liquid ingredients have to be kept to a minimum. It’s difficult to justify spending this much on such a small amount when there are plenty of more cost-effective options out there. This product earns high marks from consumers on a general level. Weigh your meat in grams, multiple by 0.0025 and use that much. As a bonus, the well-sealed container can easily be repurposed once it’s empty. COMMONLY KNOWN AS: Tinted Cure, Pink Curing... USAGE DIRECTIONS: Each pouch contains enough... HIGH QUALITY, GREAT VALUE: Our 2.5lb pouch... Container may be too large if you only make jerky occasionally. « on: November 02, 2009, 08:40:38 AM » Can some of you jerky experts give me the proper ratio of cure #1 per pound of ground … Not all of the cure is absorbed by the meat. While fast-curing salts are used to season meats that will eventually be smoked or otherwise cooked—such as beef jerky—a second category of slow-curing salts is designed for sausages and cured hams that can be eaten without cooking (salami and prosciutto are two examples). That’s a small amount by industry standards, but it may be sufficient if you don’t make jerky or other cured meats that often. It is mostly for dry curing (e.g. of cure for 25 lbs. Recommended curing time is 24 hours for stripped meat and 12 hours for ground meat. Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is used for all types of meats, sausage, fish, and jerky curing. 1, the Sausage Maker’s USDA-approved cure formula is a simple 1lb. What with the smaller packaging and the lighter color, it’s easy to confuse this salt with other seasonings, or to mistake it for table salt. 5 Cure. Curing salts cannot be substituted for regular salt in other food recipes. This can be off-putting to those who equate a deep reddish color to properly preserved meat, but on the plus side, it does work well with other seasonings. Just one ounce of this curing salt is enough to seasons 25 pounds of meat, so if you plan to make your jerky and other smoked meats in large batches, this is a great bargain.