When to use cure #1 with jerky

[Chris Rousemiller]

Trying to find some info about when I should use cure (#1 Prague) in jerky making (venison, beef). Is it helpful, necessary, wise, a waste of time/cure etc? Also - how to use it with various ingredients - such as wet marinades, sauces, dry spices?

[Tex_77]

https://meatgistics.waltons.com/topic/752/what-is-sure-cure-salt-for-curing-meat-seasoning-and-additives-104

https://meatgistics.waltons.com/topic/776/what-is-beef-jerky-jerky-101

[processhead]

Chris Rousemiller said in When to use cure #1 with jerky:

Trying to find some info about when I should use cure (#1 Prague) in jerky making (venison, beef). Is it helpful, necessary, wise, a waste of time/cure etc? Also - how to use it with various ingredients - such as wet marinades, sauces, dry spices?

Tex_77 reply has the links that provide the detailed explanation.

The short answer is yes. Cure #1 added to jerky is a good idea with a number of benefits.

[Jonathon]

Chris Rousemiller Botulism isn’t a big concern with jerky because we should be getting the water activity so low BUT we always say it is like wearing a seatbelt when you drive to the neighborhood store, it’s safer and it really doesn’t take any extra effort. Plus, the flavor-preserving qualities of a sure cure will help if you store it for a long time.

[OleSmokey]

Chris Rousemiller One other advantage to Cure#1 in jerky besides the safety is you don’t have to dry it to the leather stage. I know a lot of people like their jerky very dry but with Cure#1 you have the option of having a less dry version that I along with many others think is a better chew.