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Cure Question

 
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allan



Joined: 25 Jul 2013
Posts: 1

PostPosted: Thu Jul 25 13 4:34 am    Post subject: Cure Question Reply with quote

Hey there everyone! I've been lurking around for a while and finally decided to make an account.

I'm thinking about smoking some jerky for the first time but have a question about which cure to use.

I did a forum search and was reading mixed things about which cure to use for dry rub compared to wet/marinade.

im planing on marinating it for 24hrs but read somewhere that i shouldnt use cure#1 for marinades and didn't know if it was right.

anyone have any pointers?
is cure#1 strictly for dry rubs and tenderquick for marinades?
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Thu Jul 25 13 9:54 am    Post subject: Re: Cure Question Reply with quote

allan wrote:
Hey there everyone! I've been lurking around for a while and finally decided to make an account.

I'm thinking about smoking some jerky for the first time but have a question about which cure to use.

I did a forum search and was reading mixed things about which cure to use for dry rub compared to wet/marinade.

im planing on marinating it for 24hrs but read somewhere that i shouldnt use cure#1 for marinades and didn't know if it was right.

anyone have any pointers?
is cure#1 strictly for dry rubs and tenderquick for marinades?


Cure #1 is for products that are heat treated such as jerky.

Cure #2 is for products that are aged for weeks/months with no cooking whatsoever.

Do not interchange the 2 different formulas, they each have very specific uses.


1.4 grams of cure #1 per each pound of raw meat that you want to cure if using a dry-cure technique, of you plan to make a brine, I do not know the proper ratios right off-hand.

The easiest way would be to use Mortons Tender-Quick if doing a small batch and you do not have a scale accurate at weighing to the 1/10th of a gram.
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