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05-04-2019, 03:39 PM | #1 |
Psycho Bag Of Squanch
Join Date: Sep 2001
Casino cash: $9594244
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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?
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05-04-2019, 03:49 PM | #2 |
Cast Iron Jedi
Join Date: Nov 2004
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I thought about it, and may next time. I've heard it makes for a more tender, more like store bought jerky.
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05-04-2019, 03:54 PM | #3 | |
Psycho Bag Of Squanch
Join Date: Sep 2001
Casino cash: $9594244
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Quote:
In reading on it there seems to be some danger in using too much but I don’t know enough to say.
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05-04-2019, 09:06 PM | #4 | |
Turning the Corner
Join Date: Dec 2006
Location: Springfield, Missouri
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Quote:
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. Sent from my iPhone using Tapatalk |
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05-04-2019, 09:09 PM | #5 | |
Psycho Bag Of Squanch
Join Date: Sep 2001
Casino cash: $9594244
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Quote:
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