Homemade Jerky Cure?

[Bobb-o]

Was interested in trying to make a bunch of different flavors of jerky, but cant seem to find the cure without the seasoning packets. Can i make this at home? one guy at a meat market nearby told me that all it is is pickling salt? Any Truth to this?

[Deitz Dittrich]

I think that there is some difference.. but I could be wrong.

The stuff you are looking for is called Morten Tender Quick... I have seen it in major grocery stories like Rainbow and Cub... Ive used it myself a few times and am still alive.

[bbqhead]

tender quick is a cure only, sodium nitrite

i think, you will still have to use spices

for flavor. tender quick and hamburger makes

a good summer sausage though, the recipe is

on the package.

i use hi mountain jerky cure. the hickory blend

is a bout the best i have found.

randy aka bbqhead

[Bobb-o]

I asked at the meat counters at Rainbow, Cub, and Target and none of them had any clue aboot a substitute like that, where would this be located in the store? Thanks for your help Deitz

[Deitz Dittrich]

Bob- Do a google search for Morten Tender Quick ..

However like the post above stated.. you will have to add your own spices from there... this is only the cure.

If you still cant find it.. reply here and I will email you a link to a page you can get it at.

[BobT]

For my jerky I don't use any added salt of any type.

When your marinade includes soy sauce and worchestershire there is plenty of salt already and adding more only makes the jerky too salty.

Bob

[Deitz Dittrich]

I would be very carefull of cooking it to a proper temp then so as not to get sick... I'm one of them better be safe than sorry kind of dudes.

[Bobb-o]

Have you guys ever had a problem with your jerky getting moldy? Last year i tried those jerky seasoning/cure packets from Eastman outdoors (you can buy them at gander, fleet farm, walmart, etc.) and when i went to store them in a rubber maid they got all fuzzy after aboot 3 or 4 days. These were made with a jerky shooter. should i be freezing these? they were cooked all the way through and for more time than the instructions listed.

[sparcebag]

Quote:

---

I think that there is some difference.. but I could be wrong.

The stuff you are looking for is called Morten Tender Quick... I have seen it in major grocery stories like Rainbow and Cub... Ive used it myself a few times and am still alive.

---

Ya BOB O Morton tender quick you'll find it by the salt at cub.Its salt,sugar and sodium nitrate (salt peter)Blue bag looks like a small bag of sugar only blue

[LMITOUT]

Also look for the Tender Quick in the canning section at the grocery store. That's the area where they have freezer paper, jars for canning, etc.

[Coach Dog]

I've encountered that problem as well and found that letting the jerky air dry for about a day or two after it is made helps. I store in ziploc bags and I try to make a point not to seal the bag completely. Usually I do not have a problem as I tend to eat everything withing a few days and I also give some to friends and neighbors.

[JigginIsLife]

Another way i believe to get around using a cure is to freeze the meat. freezing the meat for atleast like 7 days is a way to kill anything that might be living on or within the meat.

[LABS4ME]

The cure is for during and after the meat is cooked, notnecassarily for before hand.

Smoking or dehydrating meat w/o a cure can cause ALOT of bacteria build up due to the low temps and moist environment.

Storing un-cured meat out of the fridge even if dehydrated can be a recipie for a major gut-ache...

There is a reason all smoked sausages and commercial jerky is cured.

Freezing it won't kill many bacterias like e-coli.

Good Luck!

Ken

[Shack]

I would recomend useing cure. It is the only way to be sure (like dietz and lab said).

As far as the mold type stuff, I have found best to put in freezer after smoking. You still will get a little fuzz, but this happens to all jerky. You can use zip lock (like stated), plastic bag with twist stick or Vac. seal...

I am going to be running a run of jerky in the next week or two and give more ideas.

Good luck~!

[so haaad]

I made my first batch of jerkey for the year and it only lasted two and a half days. That's one way of ensuring it doesn't get moldy. Another way is to package it in smaller ziplocs and freeze the rest. Then store in the fridge instead of out at room temp.

[sptitz]

I've asked, no Morton's Tender Cure at any Super Value (Cub) stores or Rainbow. Local meat markets like the one in Osseo sell a cure with the same ingredients under a different name.

[Deitz Dittrich]

its called Mortons Tender Quick.. not Tender Cure... I could swear I got it at Rainbow?

[LABS4ME]

Sometimes Cub carries it... other times not. Last year I needed it and had the manager order itin for me. He asked how many bags? I felt I needed to make it worth his while so I ordered 3. Picked them up to find out it was only like $3.00 a bag. I'm good for a while.

Make sure you ask for 'Morton's Tender Quick'. It's sugar, salt and sodium nitrate.

Good Luck!

Ken

[BobT]

Sugar? Wouldn't that encourage bacterial growth?

Bob

[BobT]

Quote:

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I would be very carefull of cooking it to a proper temp then so as not to get sick... I'm one of them better be safe than sorry kind of dudes.

---

That is a good suggestion. It is important to note that I dry my jerky at 145 degrees or higher for a minimum of 7 hours. This is the minimum recommendation based on recent research from the University of Wisconsin, Madison.

Bob

[LABS4ME]

They must have it figured out... Been around as a cure for 100 years or so. I think they use a lot of sugars in ham cures too....

Good Luck!

Ken

[sptitz]

Sorry, I meant Tender Quick. I was told by a manager that Super Value dosn't have it at their warehouse so they can't get it. I also asked at Rainbow and was told "not anymore".

[Stiff]

I just saw this last night in my local "Festival Foods".

[loosegoose]

Bobb-o, are you sure the white substance you're seeing on your jerky after 3 or 4 days isn't salt instead of mold?

[Bobb-o]

cant see why salt would be getting fuzzy and sitting up almost 1/4 inch from the jerky itself?