Jerky

[Randy-Phx]

I’ve been making jerky but not using any curing salt during the process. I shipped some to my brother on Monday for arrival on Friday. I wrapped the jerky in a Harry & David insullated bag, used 2 sheets of blue ice, as well as a block of blue ice to keep it cool during shipping. I think it will be ok. If I decide to use Prague Powder #1 in the marinade, how do I calculate the amount to use? The calculator uses meat thickness and the jetky is dliced vety thin. Thanks for your input.

[Fire Art]

I use the Calculator and meat thickness to determine time and amount put meat and brine in bag turn it several times during soak

[Randy-Phx]

Is that the sliced thickness or the thickness of the meat before slicing?

[Fire Art]

After slicing then a 12hr soak

[SMOG MAN]

I use the Hi Mountain jerky seasoning and they have a chart for how much or their curing salt to use by weight that is very specific. has always works well for me.

[Catmandu]

I also use Hi Mountain curing salt. I believe it is significantly less potent than Prague Powder #1, and likely better for jerky making because the meat is so thin.

[klflowers]

The recommended amount for Prague Powder is 1 tsp per 5lbs of meat. I always use it just to be on the safe side, and because I like the results when I use it. I may try one of the Hi Mountain kits for some beef sticks.

[Randy-Phx]

Will the curing salt extend the life of the jerky if not refrigerated, or is that only accomplished with a vacuum sealer?

[SMOG MAN]

yes when done properly the cured jerky is "shelf stable" and does not need refrigeration for a reasonable amount of time without vacuum sealing.