Curing Meats and Jerky


Joined
Oct 8, 2017
Messages
3,647
Reaction score
3,379
Location
Birmingham Alabama
Hardiness Zone
8a
Country
United States
I really believe that meat in an egg mcmuffin is more of a pickled flavor. Since corned beef is on my wish list, I think I will go down that road. Maybe without the cure.
 
Ad

Advertisements

Joined
Oct 9, 2017
Messages
1,075
Reaction score
1,525
Location
Warrenton North Carolina
Hardiness Zone
7b
Country
United States
One of my innovations on pork loin is no brine, no rub and heavy fruit wood smoke to 100 degrees F. Remove, wrap in aluminum foil, and bake at 225 degrees F until it has reached an internal temp of 165. Let it rest in the foil. These loins have a lot of flavor on their own. I like to taste the meat more than the seasonings. This also works with venison loin but only to 130 degrees.
 
Joined
Oct 8, 2017
Messages
3,647
Reaction score
3,379
Location
Birmingham Alabama
Hardiness Zone
8a
Country
United States
Utility grade ribeye jerky headed toward a Saturday mens brunch where meat and fellowship allow the Ladies a
IMG_20181220_153629.jpg
man free zone at home on the Saturday before Christmas.
 
Joined
Oct 8, 2017
Messages
3,647
Reaction score
3,379
Location
Birmingham Alabama
Hardiness Zone
8a
Country
United States
Soaked it and rinsed it all far better this time. I added nutmeg in the cure. It makes my knees weak because of how good it smells on the dehydrator!

IMG_20181221_201427.jpg


It got the same common meat marinade with added black and crushed red pepper..and a taste of chili powder and a midge of paprika

8lbs 6 oz. I think I will measure it done..unless I taste test too much for a meaningful water loss drop.
 
Joined
Jul 17, 2018
Messages
258
Reaction score
289
Location
NW Louisiana
Hardiness Zone
8a
Country
United States
Not a great deal of difference between ham and CB. I have had more then one brand if not sliced thin would have called it ham. I also suspect some pizza places use ham in the place of CB on pizza.
All you may have to do is get the moisture content of the meat down so it is firm and slices thin.
 
Joined
Oct 8, 2017
Messages
3,647
Reaction score
3,379
Location
Birmingham Alabama
Hardiness Zone
8a
Country
United States
Not a great deal of difference between ham and CB. I have had more then one brand if not sliced thin would have called it ham. I also suspect some pizza places use ham in the place of CB on pizza.
All you may have to do is get the moisture content of the meat down so it is firm and slices thin.
What I am finding is that after the cure, including nitrite as some cures on the internet claim the name cure but do not include nitrites, is that the cure promotes tenderness and cellular disintagration.

Once soaked to soften the sodium of cure, the marinade should then contain meat tenderizers or not be considered a proper jerky cure. The common meat marinades in the grocery aisle meet this standard, and I add pepper mainly but sometime chili powder and a little nutmeg lately.
 
Ad

Advertisements


Ask a Question

Want to reply to this thread or ask your own question?

You'll need to choose a username for the site, which only take a couple of moments. After that, you can post your question and our members will help you out.

Ask a Question

Similar Threads

Garlic curing 0
GARLIC CURING HELP HELP HELP!!!!! 2
leaf curling occuring 2

Top