Nitrite necessary for food safety if refrigerated?

[snakyjake]

Is curing jerky using nitrites necessary for food safety?
What about alternatives, like refrigeration/freezing instead?

I want to make some jerky because I like the convenience of having a daytime snack that I can take anywhere, and I enjoy the flavor.  Makes for a fantastic snack to put in the kids' lunchbox for school too.  But I'd like to reduce possible health risks if I can....especially my kids' health.

Why not make jerky without the nitrites, store in the fridge or freezer, and put in the day's lunchbox a serving of jerky for a lunch snack? 
Is refrigeration+1 day at room temperature a safe alternative to nitrites?

• Tweet
• 

[DivotMaker]

Don't chance uncured jerky, Jake.  Uncured will go bad in the fridge in a few days, just like any leftover uncured meat.  And, if you put it in the lunch boxes, or such, it will have plenty of time to warm and grow bacteria.  Curing eliminates that, so it is highly-recommended.

[NDKoze]

I only use seasonings and/or recipes with cure. It's purely a food safety thing.

[Mr.Ed]

I use nitrates in all my cures and brines.

[Pork Belly]

I'd like to reduce possible health risks if I can....especially my kids' health

You probably feed the kids a bunch of salads and green vegetables to keep them healthy right?

If you do, that is a whole bunch of nitrates...

Put the cure in the jerky please.