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using Cure #1
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Topic: using Cure #1 (Read 4082 times)
azbohunter
Sr. Member
Posts: 100
I eat, therefore I hunt and fish!
using Cure #1
«
on:
March 13, 2021, 03:08:30 PM »
When adding cure #1 to a brine recipe for jerky do you have to adjust any of the other ingredients, that is if the original recipe does not call for cure#1?
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Glendale, AZ 8 months of the year and then 4 months where ever the fish are biting best, usually along the Columbia River in Oregon.
I eat, therefore I hunt and fish! Hopefully I will learn to smoke some of it!
old sarge
Global Moderator
Hero Member
Posts: 4061
Re: using Cure #1
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Reply #1 on:
March 13, 2021, 07:32:37 PM »
See if this helps. Found in jerky:
https://www.smokinitforums.com/index.php?topic=4626.0
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David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
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Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus
OldeSmoker
Hero Member
Posts: 265
Re: using Cure #1
«
Reply #2 on:
March 13, 2021, 08:09:24 PM »
I added #1 curing salt to my brine with no additional adjustments. 1 teaspoon per gallon worked just fine. It gave the meat a nice pink “smoke ring” and enhanced the flavor of the brine.
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Paul from Southwest Missouri
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with Bella’s CSG and The Stephanie Cabinet
*Members Mark SS 6 Burner Gas Grill with Sear Burner, Side Burner & Rotisserie
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azbohunter
Sr. Member
Posts: 100
I eat, therefore I hunt and fish!
Re: using Cure #1
«
Reply #3 on:
March 15, 2021, 04:55:46 PM »
Thanks for the replies. Going to do some jerky!
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Glendale, AZ 8 months of the year and then 4 months where ever the fish are biting best, usually along the Columbia River in Oregon.
I eat, therefore I hunt and fish! Hopefully I will learn to smoke some of it!
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using Cure #1