How Much Curing Salts Do I Use to Make Beef Jerky

mike1ranger

I made a batch of of whole muscle venison jerky using a basic jerky recipe (pepper, garlic powder, onion powder, soy sauce, Worcestershire sauce, and hot sauce). I used Tender Quick at 1 TBLS per pound of meat. Great flavor, just too salty. If I could get about half the amount of salt taste I'd be happy. If I used the proper amount of cure #1 rather than TQ, with the elimination of the salt from the TQ how much salt would I want to add back in to get to that happy medium...in the ballpark of half the amount of salt a TBLS/lb of TQ provides?

Bearcarver

TQ is almost ALL Salt, so if you want to have it with half the amount of salt, use the proper amount of Cure #1, and add 1/2 TBS of salt per pound.

Bear

mike1ranger

TQ is almost ALL Salt, so if you want to have it with half the amount of salt, use the proper amount of Cure #1, and add 1/2 TBS of salt per pound.
Bear

Thank you sir. I was wondering if it was as simple as using salt at half the amount of TQ when using cure 1...and it appears to be that simple.

SonnyE

I've never used TQ myself. But for whole muscle Beef, I use 1/4 tsp per 1.5 pounds of Prague Powder.
(For ground beef, 1/4 tsp per 1 pound) Those are knife leveled.
And 1 1/2 tsp of pickling salt. (But I've used plain, and Sea Salt, or Kosher salt.)
So not a lot of Prague Powder or salt.

I like a nice afterburn in the back of my throat, so I tend to add 1/2 tsp of Cyan Pepper, and 1/4 tsp Smoked Paprika.
But the cardio doc told me I could have all the pepper I wanted. Just not salt.
(I rarely ever added salt to anything anyway...)
I tried a whole tsp of Cyan, and a 1/2 tsp of Paprika once. Boy Howdy, that was warm!

But be careful about tsp and TBS. 1 TBS is = 3 tsp. So it would be easy to get too much salt.

mike1ranger

I've never used TQ myself. But for whole muscle Beef, I use 1/4 tsp per 1.5 pounds of Prague Powder.
(For ground beef, 1/4 tsp per 1 pound) Those are knife leveled.
And 1 1/2 tsp of pickling salt. (But I've used plain, and Sea Salt, or Kosher salt.)
So not a lot of Prague Powder or salt.
I like a nice afterburn in the back of my throat, so I tend to add 1/2 tsp of Cyan Pepper, and 1/4 tsp Smoked Paprika.
But the cardio doc told me I could have all the pepper I wanted. Just not salt.
(I rarely ever added salt to anything anyway...)
I tried a whole tsp of Cyan, and a 1/2 tsp of Paprika once. Boy Howdy, that was warm!

But be careful about tsp and TBS. 1 TBS is = 3 tsp. So it would be easy to get too much salt.

Is that 1.5 tsp salt per lb?

daveomak

Tender Quick it ( 0.5% )1% Nitrate, ( 0.5% )1% nitrate and 98% salt

Cure #1 is 6.75% nitrate and 93.25% salt ( 6.25% nitrite )

Cure #2 is 6.25% nitrite and 93.75 salt ( 5.67% nitrite and 3.63% nitrate )

Bearcarver

Yes, correction made. Cure is almost 7x stronger than TQ

But then again you could say Cure #1 is 12 1/2 times stronger than TQ:
You use 1 ounce of Cure #1 for 25 pounds of whole meat.
You use 12 1/2 ounces of TQ for 25 pounds of whole meat.

Bear

SonnyE

Is that 1.5 tsp salt per lb?

It's per the recipes I follow.
1.5 tsp per pound of Beef or Venison strips.
But I haven't had any venison to work with since 1983. And back then, I made Cowboy Jerky in an oven. (Salt, Pepper, and dry it till it broke when you bent it. None of this soft jerky.)

I was in error about

the Ground Beef. No additional salt, the Soy Sauce and Whooshchester provides enough salt, I recon.
I put together the dry ingredients together in a bowl, then mix them into the GB well. Then ad the Soy and Whoosh and massage well. I don't use coriander or curie. I do use Cyan and Smoked Paprika.
You can make your shapes right away, but I like to let mine rest a bit in the fridge (1-2 hours), then form it up.
I hope I didn't wreck anybodies Ground meat. Sorry.

Sicard Counconect

How Much Curing Salts Do I Use to Make Beef Jerky

TQ to cure #1 - how much salt to use for jerky

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