Do you guys use pink salt (Prague powder #1) in your jerky? I make small batches, 2 pounds, so it doesn’t sit around long. Am I running a risk by not using the curing salt?

Thanks FMB, I’ll try that one next. I see you cut with the grain. You like a more chewy jerky?

with flank steak, yes.

I thought about it, and may next time. I've heard it makes for a more tender, more like store bought jerky.

Let us know if you try it will ya’?
In reading on it there seems to be some danger in using too much but I don’t know enough to say.

Marinate with this:

https://i.imgur.com/zkCLUSH.jpg

Sprinkle with this when you put them on the racks:

https://i.imgur.com/eMOen0h.png

It's simple, but the results are pretty incredible. Sometimes I add cayenne powder for a little more heat.

Interesting, I’ll have to check that marinade out. Thanks Fish.

I use this pretty regularly for curing brines.


https://genuineideas.com/ArticlesInd...alculator.html

I use the Allegro too. Hell, I liked it so much we stayed at its namesake in Cozumel in March..

Prague Powder is the same as Cure #1. Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. The nitrite breaks down to nitrates and protects against some bacteria when the temperature will remain in the danger zone for longer than is normally safe.

Cold smoking is often in this zone, so you can add cure #1 to reduce the bacterial danger. It also adds color.

What you don’t want to do is OVER use the cure.

Look up any number of online calculators to assure yourself that you’re not going over the 156 parts per million recommendation.


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The reason I make so much at a time is because it's a pain in the ass to drag the slicer, dehydrator, and all the other stuff out of the basement. Plus I have 6 grandchildren and oldwoman to eat it. But using a smoker would allow you to make smaller batches, so I'm intrigued. Do you use parchment paper on the grill part or some kind of a screen? It seems to me that you'd have to because the meat would probably fall off the grill as it shrinks from drying. How long do you leave it on the smoker?

A few years back (8 years..), I used a piece of aluminum screen in a side smoker. You can do the same in the kitchen oven too.

Then you can toss the screen, it's cheap..

I have resusable silicone grill screens. Got like 5 for $10 on Amazon.

I smoked for about 4.5 hours at 180F.

What cuts of meats do most people use for jerky?

Is the idea to use cheaper cuts because when they are marinaded and dried out you can't tell the difference?

Jerky is pretty pricey at retail level.

I like the spicy stuff myself.