Spicy Beef Jerky w/ cure

T.G · 06-18-2016, 02:08 PM

Asked a friend who is a food science major that deals with production about the nitrite dosing rates and the use of nitrides from the TQ (also found in Prague #2) and they said that
1) recommend using just Prague #1 as nitrides aren't necessary. TQ has a few uses, but it's not that great a product in their opinion (I have no love of the stuff either, I just have like 6 lbs of it leftover from when I switched over to Prague #1 that I want to do something with)
2) the information I had about the reduced dosing rate was is not correct. The thickness or thinness of the cut affects the length of time needed to cure, not the amount you use - at least with Prague #1 and #2. So, for prague #1, you would dose at 1:400 which is 0.04 oz per 1lb of meat.

Keeping all that in mind, I fixed the recipe and added some sweet mirin cooking wine because I felt a tiny hint of sweetness might help it out a bit.

2 lbs lean beef, sliced thin, against the grain
1/2 cup low sodium soy sauce
1/4 cup water
3 tablespoons sriracha sauce
2 tablespoons lime juice
3-4 tablespoons fresh ginger juice (optional)
2 tablespoons sweet mirin cooking wine
0.08oz Insta-Cure #1 / Prague #1 cure

06-18-2016, 02:08 PM	#2
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,559 Trading: (37)	Re: Spicy Beef Jerky w/ cure Asked a friend who is a food science major that deals with production about the nitrite dosing rates and the use of nitrides from the TQ (also found in Prague #2) and they said that 1) recommend using just Prague #1 as nitrides aren't necessary. TQ has a few uses, but it's not that great a product in their opinion (I have no love of the stuff either, I just have like 6 lbs of it leftover from when I switched over to Prague #1 that I want to do something with) 2) the information I had about the reduced dosing rate was is not correct. The thickness or thinness of the cut affects the length of time needed to cure, not the amount you use - at least with Prague #1 and #2. So, for prague #1, you would dose at 1:400 which is 0.04 oz per 1lb of meat. Keeping all that in mind, I fixed the recipe and added some sweet mirin cooking wine because I felt a tiny hint of sweetness might help it out a bit. 2 lbs lean beef, sliced thin, against the grain 1/2 cup low sodium soy sauce 1/4 cup water 3 tablespoons sriracha sauce 2 tablespoons lime juice 3-4 tablespoons fresh ginger juice (optional) 2 tablespoons sweet mirin cooking wine 0.08oz Insta-Cure #1 / Prague #1 cure