Author Topic: using Cure #1  (Read 678 times)

azbohunter

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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?
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

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Re: using Cure #1
« 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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OldeSmoker

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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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azbohunter

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Re: using Cure #1
« Reply #3 on: March 15, 2021, 04:55:46 PM »
Thanks for the replies. Going to do some jerky!
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!