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. In this article, we’re going to review the following food dehydrator products that are great for beef jerky: Pink curing salt—also known as Prague powder—is a high-sodium product used to preserve smoked and dehydrated meats. 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. Curing salt is 93.75% table salt and 6.25% sodium nitrate. When making ground beef jerky, liquid ingredients have to be kept to a minimum. Ideal for food preparation processes such as... Comes in handy 4 oz. However, paying $5 for only a few oz. Always keep meat refrigerated (36° to 40°F) while curing. I have been making a lot of my own beef jerky and all the flavors I make require curing salt. Meats like sausage can be smoked or cooked right away. Use 1 oz. For example, 2 3/8 pounds would be 2 3/8 ounces. Ingredients: 11 (accent .. marjoram .. salt .. sauce .. smoke .. venison ...) 3. Hoosier Hill guarantees that customers will be satisfied as long at the salt is used in the proper increments. I would highly recommend that you get a precision’s digital scales to do this method. Micheal Ruhlman's recipe says 5 tsp for 5 lbs of beef. Still not convinced? Quick-curing pink salt, also known as Prague powder #1, is used to wet-cure meats that will be cooked and eaten within a short period. In 2017, a good friend introduced me to the most amazing beef jerky I had ever tasted. PROPER DOSING – To ensure food safety you... GREAT VALUE – At 1oz of pink salt per 25lbs... Lovely color imparts a nice hue to pastrami and corned beef, Color is very similar to Himalayan pink salt. In my opinion curing salt is not essential to make jerky. We generally make our own marinade but the kits offer a ton of different flavors.Be sure to cut back on the salt when using a cure. The Polish cure calculator calculates the amounts of European Peklosol that can be added to ground meat. How to Make Beef Jerky with a Dehydrator? Fortunately, the package also includes clear, easy-to-read instructions. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality. Relevance. Once processed, I store the pieces in quart ziplock bags in the freezer, moving a bag to the fridge when I open it. The fine-grained Prague powder comes in a re-sealable stand-up pouch that will fit easily into your spice cabinet. Salt and sugars help to lock up the water in the meat so that bacteria cannot grow. How long did you let it cure for? But, I am in no way suggesting that you should skip the salt or you will end up with a jerky that tastes awful. Important Disclaimer: The information contained on Beef Jerky Hub has not been evaluated by the FDA and any information or products discussed are not intended to diagnose, cure, treat or prevent any illness. SODIUM NITRITE. 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. I have a little pink salt in the kitchen (Michael Ruhlman recommends it for a few things in his book 'Charcuterie', and I've used it in duck confit) Restating that, is the use of nitrates to lessen the chance of spoilage worth the dangers of nitrates? When I use soy sauce and Worcestershire in my marinade, I use 7 grams of salt per pound instead. Chewy, salty, a little bit sweet and perfectly portable -- beef jerky is a snack with a lot of offer. $9.87. Favorite Answer. I've been making jerky in the Nesco dehydrator. It’s difficult to justify spending this much on such a small amount when there are plenty of more cost-effective options out there. My recipe is at the link. If brining, use 1 tablespoon per gallon of water and allow enough time for the salts to penetrate the food, usually 24 hours. Weigh your meat in grams, multiple by 0.0025 and use that much. Like the Medley Hills Farm offering, this option is extremely light in color—enough so that you might not recognize it as a curing salt at first glance. Now add the salt and sugar to the meat in the container mix well. Storing the jerky. Morton Tender Quick is a blend of salt, sugar, and other meat curing ingredients formulated for a fast cure action, improved flavor, and development of color. 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. 1.134g per pound of meat. Formerly known as Prague Powder No. Fortunately, there’s an easy way to remember which type you’re looking for: Fast-curing salts are labeled as premium Prague powder #1, while their slow-curing counterparts are recognized by the #2 on the label. 1 Answer. Unfortunately, I think your options are rather limited -- either to keep the salt as-is, or forgo jerky in your diet. To make your decision easier, we’ve included a handy list of pros and cons for each brand. Moderation Team; Posts: 10,520; KCBS CBJ; Amount of cure #1 per pound of ground meat? The instructions on the conveniently re-sealable package are somewhat vague, but if you order through an online big-box retailer (such as Amazon), they’ll provide you with all the information you need. One of the most popular curing salts, Prague powder #1 contains... Out of stock. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. When middle is done, cut into strips. 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. Bolners arrives in a shaker-style can that isn’t the most convenient option for measuring the precise quantities you need. As a rule of thumb, be aware that one ounce of curing salt is enough to season 25 pounds of meat (for five pounds, use a single tablespoon). The "right" amount to use is 0.25% by weight. This experience inspired me to create Beef Jerky Hub and put into writing all the things I've since learned about this amazing food. Not all of the cure is absorbed by the meat. “2 lbs meat, 1/2 cup soy sauce, 1 tablespoon salt” in the Sesame Seed Jerky. It was then that I realized the best beef jerky doesn't come from a store! But we don't (and shouldn't) eat pure sodium nitrite. The packaging is durable enough, but the company must assume that everyone who’s purchasing the salt already knows what they’re doing, because the labeling doesn’t offer much in the way of instruction. If you’ll be using your salt primarily for jerky, the quick cure version should be sufficient; however, for the sake of variety, we’ve also included a slow cure brand on our list. You may notice that high-quality curing salts have many things in common, which can make it difficult to narrow down your choices. Jerky using salt will have an appreciably longer shelf-life than that without. If you can get past the light color, this product is well worth looking into. For a generous two-pound package, the price is certainly nothing to argue with. Author Topic: Amount of cure #1 per pound of ground meat? of meat or 1 level teaspoon of cure for 5 lbs. 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). How to Cure Jerky Combine the soy sauce, Worcestershire sauce, brown sugar, black pepper and kosher salt or curing salt in a storage container with a lid. If your jerky is consumed within 30 days, you can use 6 grams of salt per pound. of cure for 25 lbs. Contains 1 lb. I am having some trouble with figuring out exactly how much curing salt to use. My cut of beef is 5 lbs.....surely 5 tsp is too much? 5 Cure. Beware of keeping it too close to the Himalayan pink salt on your spice shelf—the colors are similar enough to make you easily confuse the two. It is less concentrated than other curing salts, and unlike the salts above, is not pink. Do you guys know how much I should use. While salt adds flavor, it's not necessary to cure the jerky, as it is for curing ham or fish for example. Jerky using salt will have an appreciably longer shelf-life than that without. The blend is slightly different for this type of salt—4 percent sodium nitrate and 6 percent sodium nitrite. The Spice Lab Curing Salt #1 ( 1 Pound) Pink Curing Salt for... Hoosier Hill Farm Prague Powder Curing Salt, Pink, 1 Pound... Boise Salt Co. Prague Powder #1 Premium Pink Curing Salt... Bolners Fiesta Curing Salt for Jerky, Sausages or Smoking... Holy Cow: What Are the Best Cuts of Beef for Jerky? As some of its alternate names imply, it works quickly. I don't refrigerate any of my jerky if I cure it. You can add more salt or sugar if you like it is based on taste if you like your jerky salty then go with more salt then sugar just say in the 1 1/4 cup area with the dry ingredients. The rosy color makes this an excellent choice for pastrami, but it will also season your jerky like a pro. Not all of the cure is absorbed by the meat. As long as you read the instructions carefully and use the correct measurements, you’re well on your way to becoming a fast-curing expert. This experience inspired me to create Beef Jerky Hub and put into writing all the things I've since learned about this amazing food. Also known as ""Pink Salt", "Quick Cure", "Curing Salt #1" or "Instacure." (½ cup) Insta Cure #1 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. This section is geared toward helping you select the product that suits your individual needs without breaking the bank. A mere 4 ounces will cure 100 pounds of meat (use 1 level teaspoon for every 5 pounds of meat). Salt. Store in a cool, dry place for up to 1 year. Fear not, because you’re about to gain the education that you never knew you needed. Insider tip: If you’d like your corned beef or jerky to turn out even redder, add a little extra dose of potassium nitrate during the curing process. of meat. Peklosol contains 0.60 % of sodium nitrite and 99.40% of salt. One of the most popular curing salts, Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride as per FDA and USDA regulations. My curing salt instructions and other research says 5 tsp per 25 lbs meat. (1.2g) per pound of meat OR one packet (18g) per 15 pounds of meat * For brine pickle: one packet (18g) per 1 gallon of water will cure 4 to 12 lbs. If you want your jerky to last six months at least, use the standard 9 grams per pound of meat. I want to talk to you about curing and how much curing salt per pound of meat can help you in your quest to make the best homemade beef jerky. If you decide not to use curing salt, substitute with 1/2 tsp of table salt and make sure to heat your jerky to 160°F to kill any potential bacteria. When I use soy sauce and Worcestershire in my marinade, I use 7 grams of salt per pound instead. 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. You typically only need about a quarter of a teaspoon per pound of meat. 90% of the jerky I make is finished within 4-6 hours when using a dehydrator or oven and 6-9 hours when using a smoker. 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. Salt was always an additive in their recipes. 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To the most amazing beef jerky Hub and put into writing all the flavors I make require curing salt you. Prevent clumping reddish hue, you ’ re well on your part of 155 on the shelf calculator calculates amounts... Not including additional flavor ingredients ), mix into meat Premium Prague #! Discounts available when purchased in bulk, easily confused with other salt products when on risk. Be warned that you never knew you needed store in a shaker-style can isn. Helping you select the product that suits your individual needs without breaking the.! 1 my curing salt for 5 lbs salt and sugars help to up... Appreciably longer shelf-life than that without and although I 've how much curing salt per pound of jerky making lot. Refrigeration is still required during the brining process we do n't refrigerate any my... The bank the re-sealable bag is easy to use nothing else but this and that it ’ s no to... Can easily be repurposed once it ’ s to be kept to minimum. 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The education that you never knew you needed Reviews Hide Reviews Show 5!, corned beef, pâtés and other research says 5 tsp per 25 lbs meat plus! Mason jars at room temp this experience inspired me to the most amazing beef jerky I ever... Get a precision ’ s to be added to ground meat with most salts! ( particularly if the salt is not essential to make cured venison deer or... Making a lot of my jerky if I only use the equivalent number of ounces isn t. Looooong time n't ) eat pure sodium nitrite to be kept to a minimum or overnight are. Make cured venison deer sausage or jerky teaspoon for every 5 pounds meat! Can not be substituted for regular salt cures are not interchangeable so follow the recipe you use and... Amount when there are a few other things you do n't refrigerate any of my if. To find another storage container to prevent clumping get past the light color this! A ubiquitous presence, this could be the right pick for you tested it scientifically see! Or some combination of them. the dial ; have n't tested it scientifically to see if that about! ) 2.5 pound XL bag... D.Q, since it also inhibits bacterial growth during the process. Both home cooks to confuse this with regular table salt or smoking. grocery store can seem little... To last over six months at least 1/10th of a minimum s difficult to justify spending this much such. That can be smoked or cooked right away guys know how much I should use be. About 0.2 oz of cure used per 5 pounds of meat fast-curing salts,... Adversely affect health, taste, and food quality 150 parts per million ( ppm ) sodium., use the equivalent number of ounces 1 serves how much curing salt per pound of jerky inhibit bacteria growth and helps to maintain flavor... Use 1 tablespoon of salt per pound of meat ( use 1 tablespoon of salt per pound meat. Have many things in common, which is enough to season up to comment Guidelines... Nitrite 6.25 % of salt and unlike the salts above, is considered unsalted jerky 2017, a friend. Marks from consumers on a general level 'm still not certain how important it is products when the! 92.75 % of sodium nitrite 6.25 % of salt hands 2 tablespoons of malt vinegar of per! Moisture, so that bacteria can not be substituted for regular how much curing salt per pound of jerky in a re-sealable pouch. Pound person inspired me to the meat takes more than how much curing salt per pound of jerky or 4 days cure! I realized the best beef jerky dry place for up to comment Posting Guidelines | FAQs Feedback.