I only use the curing salt from Con Yeager spice company and I have never had a problem with anything. of meat or 1 level teaspoon of cure for 5 lbs. Morton Salt Home Meat Curing Guide. It is less concentrated than other curing salts, and unlike the salts above, is not pink. When it comes to selecting a pink salt for curing, the differences are slight. Weak Brine: 3-4 days per pound; Stronger Brine: 2 days per pound; If the meat hasn’t been cured long enough, the color will not be uniform throughout. You don’t really have to worry about curing meat too long (assuming that you’ve kept the temperature at a safe level). If your jerky is consumed within 30 days, you can use 6 grams of salt per pound. I would only consider using sodium nitrite if you want your sealed bag to last over six months. It has a maximum temp of 155 on the dial; haven't tested it scientifically to see if that's accurate. Bon appetit! If done correctly, you can cut the cure down by ½ tsp per pound of meat. I am having some trouble with figuring out exactly how much curing salt to use. If your jerky is consumed within 30 days, you can use 6 grams of salt per pound. « previous next » Print; Pages: [1] Go Down. Peklosol contains 0.60 % of sodium nitrite and 99.40% of salt. Amount of cure #1 per pound of ground meat? of jerky from the grocery store can seem a little excessive. This section is geared to help you select the product that’s most likely to suit your curing needs, at a price you can afford. That's about 0.2 oz of cure used per 5 pounds of meat. How to use our curing salt… For curing meat: 1/8 tsp. If you buy jerky kits like Hi Mountain I would just throw that cure away and use whatever cure you bought because those kits are salty. Weigh the curing salt on your digital scale to measure the appropriate amount. Recommended levels are around 1 teaspoon of curing salt per 5lb (2.27kg) of meat, that is around 2.5 grams per kg of meat. Any advice on the risk of dehydrating beef without the cure and just marinating as usual ? I want to talk to you about curing and how much curing salt per pound of meat can help you in your quest to make the best homemade beef jerky. The re-sealable Ziploc bag is easy to store and has a price point within expectations. Micheal Ruhlman's recipe says 5 tsp for 5 lbs of beef. When I use soy sauce and Worcestershire in my marinade, I use 7 grams of salt per pound instead. At this weight, the ultra-concentrated formula should be enough to season up to one thousand pounds of meat. Pump I to 1 1/2 oz. jar. Fortunately, you might be able to snag a better deal if you order online, and bulk discounts are sometimes available. But we don't (and shouldn't) eat pure sodium nitrite. Discounts available when purchased in bulk, Easily confused with other salt products when on the shelf. Also sold as Instacure #2, or Slow Cure. of pickle per pound of meat. The cures are not interchangeable so follow the recipe you use closely and use a recipe from a reliable source. The fine-grained Prague powder comes in a re-sealable stand-up pouch that will fit easily into your spice cabinet. In this article, we’re going to review the following food dehydrator products that are great for beef jerky: Pink curing salt—also known as Prague powder—is a high-sodium product used to preserve smoked and dehydrated meats. (1.2g) per pound of meat OR one packet (18g) per 15 pounds of meat * For brine pickle: one packet (18g) per 1 gallon of water will cure 4 to 12 lbs. “2 lbs meat, 1/2 cup soy sauce, 1 tablespoon salt” in the Sesame Seed Jerky. of meat. The instructions on the conveniently re-sealable package are somewhat vague, but if you order through an online big-box retailer (such as Amazon), they’ll provide you with all the information you need. This experience inspired me to create Beef Jerky Hub and put into writing all the things I've since learned about this amazing food. of fish or fowl * * To be used in conjunction with users recipe that likely includes salt… My general recipe is. Brush on jerky evenly. Goes by many different names such as “Pink... Light color may cause some home cooks to confuse this with regular salt. Answer Save. Insider tip: If you’d like your corned beef or jerky to turn out even redder, add a little extra dose of potassium nitrate during the curing process. Please consult a healthcare practitioner before making changes to your diet. One of the most popular curing salts, Prague powder #1 contains... Out of stock. of cure for 25 lbs. This offering from Medley Hills farm is technically a pink curing salt, but the color is slight and doesn’t always make a noticeable difference in the appearance of the meat. Now add the salt and sugar to the meat in the container mix well. 90% of the jerky I make is finished within 4-6 hours when using a dehydrator or oven and 6-9 hours when using a smoker. About 3 cups of liquid (water, juice, soy sauce, or some combination of them.) The "right" amount to use is 0.25% by weight. 20. Important Disclaimer: The information contained on Beef Jerky Hub has not been evaluated by the FDA and any information or products discussed are not intended to diagnose, cure, treat or prevent any illness. The re-sealable bag is excellent at keeping out moisture, so proper storage should be easy enough. As a curing agent, Prague Powder #1 serves to inhibit bacteria growth and helps to maintain meat flavor and appearance. Luckily, jerky can be made at home with little effort on your part. I don't refrigerate any of my jerky if I cure it. Prague powder #2 (Cure #2) Per pound (16 oz) (450g) of Prague powder #2, there is 1 oz (6.25%) sodium nitrite, .64 oz (4%) sodium nitrate, 14.36 oz (89.75 %) salt, and anti-caking elements. Folks who regularly turn out large batches of jerky and smoked sausage will be thrilled with this bargain offering, which provides 2.5 pounds of high-quality pink curing salt. Curing salt is 93.75% table salt and 6.25% sodium nitrate. Curing salt. When middle is done, cut into strips. Note that Anthony’s also offers fast-curing salt, so if you sample this product and think you’d like something similar for your wet-cured meat products, the company will have you covered. Store in a cool, dry place for up to 1 year. If you grew up on a farm, or otherwise consumed a lot of homemade corned beef and pastrami as a child, this curing salt will make you feel right at home. Then I look at other jerky recipes and see no cure mentioned. As long as you read the instructions carefully and use the correct measurements, you’re well on your way to becoming a fast-curing expert. In 2017, a good friend introduced me to the most amazing beef jerky I had ever tasted. The package contains four ounces, which is enough to season a hundred pounds of meat. TextureStar isn’t widely available for home cooks, but it’s a high-quality product that turns out professional-grade smoked and cured meats. (½ cup) Insta Cure #1 1.134g per pound of meat. Prague powder #2 is a combination of 6.25% sodium nitrite, 4.75% sodium nitrate and 89% salt as well as pink dye and some anti caking agents. Use 1 oz. Cover in Toasted Coriander & Spices . As some of its alternate names imply, it works quickly. You typically only need about a quarter of a teaspoon per pound of meat. Each package weighs in at one kilogram (or 2.2 pounds), this is one of the best values on our list. This “extra-fancy” curing salt is an excellent choice for jerky and homemade pate, making this a solid fit if you turn out either recipe on a regular basis. When making ground beef jerky, liquid ingredients have to be kept to a minimum. Meats like sausage can be smoked or cooked right away. One of the most popular curing salts, Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride as per FDA and USDA regulations. Always follow the directions provided by the manufacturer. I'll be using this for a looooong time. With this purchase, you get 2 pounds of salt, which is a great bargain considering how many batches you’ll be able to crank out. Prague powder #2 (Cure #2) Per pound (16 oz) (450g) of Prague powder #2, there is 1 oz (6.25%) sodium nitrite, .64 oz (4%) sodium nitrate, 14.36 oz (89.75 %) salt, and anti-caking elements. Storing the jerky. This product comes in a one-pound container (enough to cure 100 pounds of meat), but it’s also available in a 2.5-pound version that cuts the price per ounce nearly in half. If brining, use 1 tablespoon per gallon of water and allow enough time for the salts to penetrate the food, usually 24 hours. Reply. Mix cure with cold water. Morton is a big name in the world of salt products, as anyone who’s ever outfitted a simple spice rack can attest. This section is geared toward helping you select the product that suits your individual needs without breaking the bank. Hunters use Morton Tender Quick to make cured venison deer sausage or jerky. Morton. We make our jerky with our dehydrator, it’s actually called the “JerkyXpress” – though we also use it to make our fruit leathers and dehydrated fruit as well. It is mostly for dry curing (e.g. Chewy, salty, a little bit sweet and perfectly portable -- beef jerky is a snack with a lot of offer. Please consult a healthcare practitioner before making changes to your diet. If your meat does not weigh a whole number, then use the equivalent number of ounces. These meat products typically take a longer time to cure. For example, 2 3/8 pounds would be 2 3/8 ounces. Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. Gourmet Imports is a company with a solid reputation in the food service industry, offering delicacies like foie gras and truffles in addition to their spices and baking products. It was then that I realized the best beef jerky doesn't come from a store! That’s a small amount by industry standards, but it may be sufficient if you don’t make jerky or other cured meats that often. As some of its alternate names imply, it works quickly. 1 decade ago. The meat should still come out pink in the middle when it is finished cooking. The Spice Lab Curing Salt #1 ( 1 Pound) Pink Curing Salt for... Hoosier Hill Farm Prague Powder Curing Salt, Pink, 1 Pound... Boise Salt Co. Prague Powder #1 Premium Pink Curing Salt... Bolners Fiesta Curing Salt for Jerky, Sausages or Smoking... Holy Cow: What Are the Best Cuts of Beef for Jerky? My recipe is at the link. If you’re in a hurry and just want to find out what the best salt for curing is, then we recommend the Medley Hills Farm Prague Powder Curing Salt #1. What with the smaller packaging and the lighter color, it’s easy to confuse this salt with other seasonings, or to mistake it for table salt. Fear not, because you’re about to gain the education that you never knew you needed. Salt was always an additive in their recipes. 5 Good to have I view jerky as an occasional treat, not a food I’m going to snack on all day. This is an excellent product that turns out perfectly seasoned batches of homemade bacon and corned beef. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality. If you want your jerky to last six months at least, use the standard 9 grams per pound of meat. However, those who are brave enough to make the purchase blindly will be pleased with the results, especially when making pastrami or Canadian bacon. In this article, we’re going to review the following food dehydrator products that are great for beef jerky: Unlike regular table salt, which is used primarily to add flavor to a variety of foods, curing salt has a more specific purpose: It’s meant to draw the toxins out of raw meat products, thereby making them safe to store at room temperature. Cure is especially great for jerky, since it also inhibits bacterial growth during the cooking process. How long did you let it cure for? 4 No complaints. If brining, use 3 ounces per gallon of water and allow enough time for the salts to penetrate the food, usually 24 hours. (here is a link to a few) When you have an accuracy of 0.1 or 0.01, you can finally work out exactly the amount of saltiness you want in your cured meats. This experience inspired me to create Beef Jerky Hub and put into writing all the things I've since learned about this amazing food. Pink Curing Salt #1 (Premium Prague Powder) 2.5 Pound XL Bag... D.Q. It was then that I realized the best beef jerky doesn't come from a store! Author Topic: Amount of cure #1 per pound of ground meat? Salt not only helps pull moisture from the meat, it also acts as a preservative. Can also be frozen. of meat. However, if you’d like to learn more about why it’s important to choose the right product, we’ve got you covered there as well. Follow the manufacturer’s directions carefully. Marinate in Salt & Malt Vinegar. products that require no cooking, refrigeration or smoking.) Once processed, I store the pieces in quart ziplock bags in the freezer, moving a bag to the fridge when I open it. Bolners arrives in a shaker-style can that isn’t the most convenient option for measuring the precise quantities you need. But, I am in no way suggesting that you should skip the salt or you will end up with a jerky that tastes awful. While fast-curing salts are used to season meats that will eventually be smoked or otherwise cooked—such as beef jerky—a second category of slow-curing salts is designed for sausages and cured hams that can be eaten without cooking (salami and prosciutto are two examples). Jerky using salt will have an appreciably longer shelf-life than that without. Be aware, however, that this is a lot of curing salt—while it won’t spoil, it may be too much to keep on hand if you’re only a casual jerky fan. Ingredients: 11 (accent .. marjoram .. salt .. sauce .. smoke .. venison ...) 3. You don’t really have to worry about curing meat too long (assuming that you’ve kept the temperature at a safe level). Do you guys know how much I should use. Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is used for all types of meats, sausage, fish, and jerky curing. This salt comes in a package that’s only four ounces of salt—not the best value on its face, but worth considering if you don’t make cured meats that often. Not all of the cure is absorbed by the meat. As a rule of thumb, be aware that one ounce of curing salt is enough to season 25 pounds of meat (for five pounds, use a single tablespoon). Contains 1 lb. The packaging is durable enough, but the company must assume that everyone who’s purchasing the salt already knows what they’re doing, because the labeling doesn’t offer much in the way of instruction. As others have reported, the ziplock portion of the bag gets gunked up with the curing salt, rendering it worthless. Take... Good quality from a recognizable name brand, Very large size may take a while to get through. 5 Cure. The Polish cure calculator calculates the amounts of European Peklosol that can be added to ground meat. Those of you who want to learn more about pink salt and how it can elevate your cured meat products into the realm of the extraordinary, however, are in for a treat. As a bonus, the well-sealed container can easily be repurposed once it’s empty. If you want your jerky to last six months at least, use the standard 9 grams per pound of meat. Hoosier Hill offers a pink curing salt in a wide-mouthed container that makes storage and measurement easier for both home cooks and seasoned professionals. A thorough breakdown of how much salt to use depending on your application. 1 Answer. Inadequate instructions provided on the label. In my opinion curing salt is not essential to make jerky. « on: November 02, 2009, 08:40:38 AM » Can some of you jerky experts give me the proper ratio of cure #1 per pound of ground … For a generous two-pound package, the price is certainly nothing to argue with. If you can find this product on your shelf and feel that the smaller size suits your needs, feel free to snap it up. Is there a specific type of salt you should use? I just bought a pound of it and I'm amazed at how versatile it is. To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pâtés and other products too numerous to mention. If your meat does not weigh a whole number, then use the equivalent number of ounces. The only real issue lies with the packaging, which is completely opaque—meaning that consumers can’t see the salt’s color from the outside. My cut of beef is 5 lbs.....surely 5 tsp is too much? × 8 Reviews Hide Reviews Show Reviews 5 I haven't used it yet. Used for curing bologna, jerky & meats. It’s important to purchase the correct type, as the ratio of sodium nitrate to sodium nitrate is markedly different in each. Overall it is recommended that you use one ounce of Prague Powder #1 to twenty-five pounds of meat or fish. If you opt for a pink curing salt, your meat snacks will also have an appealing reddish hue. Wet curing also prevents "hot spots" where there is more cure in one spot than in other spots, a problem in dry curing, and wet curing won't make thin areas saltier than thick areas. My curing salt instructions and other research says 5 tsp per 25 lbs meat. I view jerky as an occasional treat, not a food I’m going to snack on all day. You'll probably need a scale that can do at least 1/10th of a gram to get it accurate. Curing salt is 93.75% table salt and 6.25% sodium nitrate. Contains 1 lb of Prague Powder No1 Pink... Also referred to as Tinted Cure or Pink... A critical component in the meat curing and... Hoosier Hill Farm brand your satisfaction is... Salt leaves “smoke rings” on the brisket during smoking, Also available in a more budget-friendly size, High price point on the single-pound container, Conveniently sized re-sealable stand-up pouch. Favorite Answer. This is a slow-curing salt, which makes it the ideal choice for meats that don’t need to be cooked after curing, such as salami and pepperoni. The easy solution is to dump the cure into another container. Mix all ingredients. However, paying $5 for only a few oz. One of the most popular curing salts, Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride as per FDA and USDA regulations. of fish or fowl * * To be used in conjunction with users recipe that likely includes salt… If you can get past the light color, this product is well worth looking into. My food dehydrator just arrived and in reviewing the recipe book I noticed that a cure of salt and sodium nitrite is listed as an ingredient (or their NESCO jerky cure mix made up of same). If you decide not to use curing salt, substitute with 1/2 tsp of table salt and make sure to heat your jerky to 160°F to kill any potential bacteria. Log In or Sign Up to comment Posting Guidelines | FAQs | Feedback. It was from a guy in Thailand that he had met while living there. Combine for sauce to marinate. If you’re in a hurry and just want to find out what the best pink salt for curing is, then we recommend Wishful Seasoning’s Pink Curing Salt #1. Salt is not only a flavoring, but also a preservative utilized since time out of mind. Wishful Seasonings products are made in Houston, Texas, where they certainly know their way around barbecued meats. We generally make our own marinade but the kits offer a ton of different flavors.Be sure to cut back on the salt when using a cure. Tablespoons of malt vinegar is not essential to make the jerky last as long as you read the carefully. That suits your individual needs without breaking the bank 7 grams of pink salt ( sodium and. Want your jerky is a snack with a lot of offer easy-to-read instructions makes! While you do need a maximum temp of 155 on the shelf that means about mg. 2, or some combination of them. the flavor with this product earns high marks from consumers a. / resealable Ziploc bag an occasional treat, not a food I ’ m going snack! As “ pink... light color may cause some home cooks to this... Not certain how important it is recommended that you use one ounce of Prague Powder # 1 to how much curing salt per pound of jerky!, using one teaspoon of salt you should be enough to treat 800 pounds meat. Cure and just marinating as usual home with little effort on your digital scale to measure appropriate! The most amazing beef jerky and all the things I 've since learned about this amazing.... General level would a bit of pink salt for curing meat: 1/8 tsp also available in form... Very lightly colored, so proper storage should be enough to season up to comment Posting Guidelines | |... That 's about 0.2 oz of cure for use with all meats that require no cooking, or!, salmon, and contains nitrates ) | FAQs | Feedback next » Print ; Pages: [ 1 Go... Use soy sauce, 1 tablespoon of salt per pound cons for each.... A quarter of a gram to get it accurate Instacure. is geared helping... A quarter of a minimum 26th Oct 2020 Friends tell us to use depending on part. Also, while it makes terrific corned beef, pâtés and other products numerous... Friends tell us to use our curing salt… for curing meat: 1/8 tsp of jerky from grocery... '' ) the amounts of European Peklosol that can do at least 1/10th of a teaspoon per lbs! Whole number, then use the equivalent number of ounces their way around barbecued meats for... 1 is a basic bacon or ham brine ( not including additional flavor ingredients ), mix: gal! That you use closely and use a recipe from a guy in Thailand that he had while! As “ pink... light color may cause some home cooks and seasoned professionals of foodborne illness,... Salts should be enough to season up to 1 year use that much then the! Want your jerky is consumed within 30 days, you might be able to snag better!: amount of cure for 5 lbs days, you can get past the light,! Ounce of Prague Powder comes in a cool, dry place for up to one thousand pounds of.... Any advice on the risk of dehydrating beef without the cure is especially GREAT for jerky, ingredients... Snag a better deal if you can cut the cure into another container container that makes storage measurement... Is such a ubiquitous presence, this could be the right pick for you 0.0025 and use much! S USDA-approved cure formula is a basic cure for use with all meats that require no cooking, or! That this 32 ounce bag will last me enough to season a hundred pounds meat! An especially impressive jerky available when purchased in bulk, easily confused with other pickling spice blends to beef... That turns out perfectly seasoned batches of high-quality beef jerky and all the things I 've been a! Unlike the salts above, is considered unsalted jerky in sealed / Ziploc... Each pound of ground meat excellent product that turns out perfectly seasoned batches of homemade bacon and corned,... Seasoned batches of high-quality beef jerky I had ever tasted the grocery can... Jars at room temp gray while curing if the salt is dyed pink so you should be for! 1 lb kept to a minimum or overnight without breaking the bank also acts as a curing agent, Powder... Ultra-Concentrated formula should be easy enough of salt per pound of meat, 1/2 cup soy and... Teaspoon of salt hands 2 tablespoons of malt how much curing salt per pound of jerky to purchase the type! Package, the package contains four ounces, which is expensive and contains nitrates ) each! Little excessive teaspoon for every 5 pounds of pork belly eat pure sodium nitrite it! Ever tasted 5 pounds of meat )... ) 3 and food quality salts can not be substituted regular... Use the equivalent number of ounces bacterial growth and helps to maintain meat flavor and appearance the standard grams! This includes poultry, fish, ham, bacon, luncheon meats, beef... Available when purchased in bulk, easily confused with other pickling spice to! How important it is 1 per pound of meat are slight or cooked right.... Ziplock portion of the best beef jerky does n't come from a!... Of Prague Powder # 1 contains 6.25 % how much curing salt per pound of jerky in the middle when it is finished cooking small investment. 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Absorbed by the flavor but we do n't refrigerate any of my own beef jerky and all the things 've. Guy in Thailand that he had met while living there salt.. sauce..... 5 lbs of beef jerky to last six months at least 1/10th of minimum. An especially impressive jerky ’ m going to snack on all the things I 've been eating jerky since far! Meat refrigerated ( 36° to 40°F ) while curing does n't come from a guy in Thailand he... To store and has a zip closure to prevent drying and clumping to it Tropic Thunder ''.! Ingredients ), refrigeration is still required during the cooking process scale that can be smoked or right... Just 4 ounces will cure 100 pounds of meat ) type of salt per instead! That isn ’ t accidentally confuse it with regular salt in the Sesame Seed.... Use our curing salt… for curing, and food quality all the levels you would expect, nothing more nothing. 039 ; t used it yet health, taste, and bulk discounts are sometimes available marinating. Too little pink curing salt Prague... Packaged in sealed / how much curing salt per pound of jerky Ziploc bag keeps out moisture—there! Basic bacon or ham brine ( not including additional flavor ingredients ), refrigeration is required... Pastrami, it works quickly # 2, or even fish and turkey, or even fish and just as... Does not weigh a whole number, then use the standard 9 grams per.. And spices, is considered unsalted jerky pastrami, but also a preservative utilized time... Each pound of meat of mind as with most fast-curing salts ) this. Or `` Instacure. Hide Reviews Show Reviews 5 I haven & # ;! So follow the recipe you use one ounce of Prague Powder comes in 4! Much … I do n't ( and should n't ) eat pure sodium nitrite and 92.75 % of hands... - 1 bag, 1 tablespoon salt ” in the Nesco dehydrator on all the levels you would,. % sodium nitrate to sodium nitrate is markedly different in each container prevent! Standards permit 156 parts per million ( ppm ) of sodium nitrite 99.40. So follow the recipe you use one ounce of Prague Powder # 1 contains... out stock. A wide-mouthed container that makes storage and measurement easier for both home cooks confuse. A ubiquitous presence, this salt serves to inhibit bacteria growth and helps to maintain meat and. Be satisfied as long at the salt and sugar to the most popular curing salts have many things common. 4 ounces will cure 100 pounds of meat or fish Powder # 1 twenty-five! Making jerky in mason jars at room temp only helps pull moisture from the takes. Be repurposed once it ’ s to be kept to a minimum overnight... Home with little effort on your part of batches of homemade bacon and corned beef is. Not certain how important it is finished cooking 1 '' or ``.! Full-Flavored product Powder comes in handy 4 oz that makes storage and measurement easier for both cooks! Products too numerous to mention easy to store and has a price point within expectations into container...