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When I do beef jerkey - I dont use any cure at all.
Always use a cure when making jerky or smoked sausage. Even dehydrated jerky.
Quote from: bspitt on June 02, 2017, 02:20:15 PMWhen I do beef jerkey - I dont use any cure at all.While it is rare for Admins to step into a discussion - this merits said participation.LTBBQ exists to share information among all interested in the activities cooking - and charcuterie. All participants need to recognize the responsibility to offer advice with known food safety in mind. What we choose as individuals to do for our own consumption is an individual right. What we advise others to do should compel us to consider food safety above ALL other priorities.While we respect the use or not of cure is a decision each person is solely responsible to make - we feel that EVERYONE should know and understand why cures are used to prevent botulinum bacteria poisoning which can be fatal. DO NOT confuse this with the general term of "food poisoning". Botulinum contaminated meats show NO visual or odor indication of being affected. So, this makes the appropriate use of cure a worthwhile piece of advice to anyone. Know the FDA guidelines for safe curing of meats. Advise others to learn these prior diving into what is truly a great hobby of making jerky.We care about the membership - and anyone for that matter. We especially care about anyone receiving advice which is counter to being safe and enjoying the endeavors connected to LTBBQ.Please give this serious consideration prior to commenting, or offering advice that could be read by someone with less experience - and perhaps not as well schooled or conscientious about meat freshness, hygiene, or food safety issues. Give that consideration especially when we are discussing charcuterie. We do not want to cause harm in an effort have fun.
I always smoke mine for a couple of hours @ 155F then move it to the dehydrator until it has the right texture.I always use a cure. !!!Am I still putting myself at risk by using that temp? I have eaten a bunch done that way, but that doesn't mean I've been doing it right.Never too old to learn (and change)
To test for dryness, remove one piece of jerky from drying device and allow it to cool slightly. Bend the test piece into the shape of a horseshoe. If it cracks but doesn’t break, it’s considered dry enough and ready to eat.