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Old 06-18-2016, 02:08 PM   #2
T.G
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First Name: The Other Adam
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Default 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
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