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Old 05-04-2019, 04:08 PM   #1
Fire Me Boy! Fire Me Boy! is offline
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I use this pretty regularly for curing brines.


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Old 05-04-2019, 04:49 PM   #2
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Marinate with this:



Sprinkle with this when you put them on the racks:



It's simple, but the results are pretty incredible. Sometimes I add cayenne powder for a little more heat.
I use the Allegro too. Hell, I liked it so much we stayed at its namesake in Cozumel in March..
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Old 05-05-2019, 07:46 PM   #3
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Marinate with this:


I have a couple pounds of eye of round soaking in this. Gonna’ give it 24 hours to marinate then fire up the dehydrator.
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Old 05-05-2019, 07:50 PM   #4
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I have a couple pounds of eye of round soaking in this. Gonna’ give it 24 hours to marinate then fire up the dehydrator.


I'll PM you my address for a sample....
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Old 05-06-2019, 10:47 AM   #5
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I'll PM you my address for a sample....
Getting ready to put them in the dehydrator now. I"ll let you know what the boys think after they try it.
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Old 05-04-2019, 03:39 PM   #6
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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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Old 05-04-2019, 03:49 PM   #7
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Originally Posted by vailpass View Post
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?
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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Old 05-04-2019, 03:54 PM   #8
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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.
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.
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Old 05-04-2019, 09:06 PM   #9
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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.

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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Old 05-04-2019, 09:09 PM   #10
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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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Old 05-05-2019, 10:36 AM   #11
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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?
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Old 05-05-2019, 10:46 AM   #12
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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..
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Old 05-05-2019, 10:59 AM   #13
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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?
I have resusable silicone grill screens. Got like 5 for $10 on Amazon.

I smoked for about 4.5 hours at 180F.
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Old 05-05-2019, 11:47 AM   #14
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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.
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Old 05-05-2019, 11:50 AM   #15
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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.
My preference is flank. I got it on sale for $6/pound. I don't really care for the texture or flavor of eye of round, which a lot of folks use.
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