LifeNRA Posted January 16, 2007 Report Share Posted January 16, 2007 I been using Hi-Mountain and Cabela's products for all my jerky making, with excellence results! But now I would like to play around with a home reciepe. What do you all use for the cure of your ground or whole muscle meats? Quote Link to comment Share on other sites More sharing options...
OJR Posted January 16, 2007 Report Share Posted January 16, 2007 Re: Cure For Jerky??? I just buy some cure from a small store here in town. It can be used to cure just about any kind of meat. As to seasoning, that is a different story! I am lazy and I buy the seasoning and cure together from the same store. It is the same as what you get from Cabela's and it is cheaper! Great stuff! Quote Link to comment Share on other sites More sharing options...
LifeNRA Posted January 16, 2007 Author Report Share Posted January 16, 2007 Re: Cure For Jerky??? So I take it the "cure" is not just plain salt? Guess I better start looking around then! Thanks. Quote Link to comment Share on other sites More sharing options...
OJR Posted January 16, 2007 Report Share Posted January 16, 2007 Re: Cure For Jerky??? No, cure is NOT just plain salt! If I remember correctly it is a combination and includes saltpeter and other things! Not sure though! I always have some extra on hand because when you buy both the seaoning and cure together, you run out of cure before you do the seasoning! I think you use more cure when you are using ground meat. That is all I use for jerky! Too lazy to cut the strips! Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted January 16, 2007 Report Share Posted January 16, 2007 Re: Cure For Jerky??? [ QUOTE ] I always have some extra on hand because when you buy both the seaoning and cure together, you run out of cure before you do the seasoning! I think you use more cure when you are using ground meat. [/ QUOTE ] Think Orlan might have this backwards partially. You use more seasoning with the ground meat than you do with whole muscle meat, but use the same amount of cure, at least I do with the hi mountain kits as per the instructions. I have quite a bit of cure leftover from the hi mountain kits that I have considered using with my own seasoning eventually. Not sure what all is in it John. Quote Link to comment Share on other sites More sharing options...
AJ Posted January 16, 2007 Report Share Posted January 16, 2007 Re: Cure For Jerky??? Morton Tender Quick and Sugar Cure are popular cures. There is also a good bit of info on their site. Another popular cure was Prague Powder. Instacure #1 is the same as Prague Powder. With cures a little goes a long way. And yes you ad more spices to ground jerky than whole muscle. Quote Link to comment Share on other sites More sharing options...
LifeNRA Posted January 17, 2007 Author Report Share Posted January 17, 2007 Re: Cure For Jerky??? Cool! Thanks AJ! This sounds interesting!!! Morton® Smoke Flavored Sugar Cure® Quote Link to comment Share on other sites More sharing options...
Ravin R10 man Posted January 20, 2007 Report Share Posted January 20, 2007 Re: Cure For Jerky??? Cant go wrong with High Mountian Quote Link to comment Share on other sites More sharing options...
OJR Posted January 20, 2007 Report Share Posted January 20, 2007 Re: Cure For Jerky??? [ QUOTE ] Cant go wrong with High Mountian [/ QUOTE ] I agree with that completley!! Good stuff!! Quote Link to comment Share on other sites More sharing options...
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