Jerkey Cure Process

[stick]

OK...I'm dying to know if anyone can explain what happens during the cure portion of making Jerkey. What I mean by this is the following: I have been using the Hi Mountain seasonings and have been enjoying the heck out of the venison jerkey I have been making. There are 2 powders you mix together. One is the seasonings, and the other is the "cure" (the lighter colored stuff). Just what the heck does it do physically? I have a batch in the fridge curing right now, and the meat firms up, and this seems to penetrate the meat and change the makeup of it.

Can anyone explain this process? Curiosity is getting the best of me.

(My next post will probably be about how citrus juice "cooks" fish flesh in a seviche?)

[B-man715]

It is used to prevent the growth of bacteria. I did a little research and here is the science behind it.

http://www.oznet.ksu.edu/meatscience/column/nitrite.htm

[echo2010]

(My next post will probably be about how citrus juice "cooks" fish flesh in a seviche?)

Funny story

Years ago I worked for a place who prided themselves in selling the freshest fish. Boy they werent kidding.

I got a call from a hysterical woman who poured lemon juice on her raw fish and discovered little wormies running?? (slithering?) for their lives....

Watch out if you have fresh, never frozen fish in citrus juice! lol

[Chef]

That packet is a chemical that breaks down the meat fibers and softens it. Not recommended for regular consumption in my book. Think about what this junk does to your stomach and intestines. Reminds me of the green blood from the Alien series w/ Segourney Weaver!

My Venison or Beef Jerky marinade consists of:

1 C. Soy Sauce

1 C. Teriyaki

1/4 C. Red Wine Vinegar

2 Tbsps. Black Pepper

Dash of Cayenne (to taste)

Crushed red Pepper flakes to taste--make it as hot as you like.

Slice meat into uniform strips about 1/2" thick.

Place marinade in a 1-GA. Zip Lok, add meat, squeeze out any air and place in fridge over night.

Line bottom of oven with tin foil to catch drips, set at 200 degrees, lay meat across racks and place in oven with the door cracked about 2-inches to let out moisture and some heat. Drying time varies, so check frequently after about 3-4 hrs. for preferred doneness.

[bustin lips]

i never thought about what happens after you eat it...

[CarpKing921]

Great link. I wondered why my venison breakfast sausage was pinkish colored when cooked I guess its the cure I used. So does this mean the cure is not needed if food is handled properly?