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I just made a batch of jerky last weekend. I used the packet that came with the dehydrator. Marinade for 4 hours, dehydrate at 160 for 14 hours (12 for smaller peices) It turned out excellent! (I did not use the beef jerky gun) My question is, since I only have 2 more packets left and I want to try my own flavors, what do I need to use to create a cure? I'd like to stay away from salt if possible or at least reduce the salt content (possibly sea salt?). What exactly is the cure doing? |
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The salt in the cure inhibits bacterial growth (particularly if the salt is one made for curing, and contains nitrates). So you should be warned that you are trading a few blood pressure points for enhanced risk of foodborne illness. Unfortunately, I think your options are rather limited -- either to keep the salt as-is, or forgo jerky in your diet. |
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While the salt does inhibit bacterial growth, it is possible to safely make jerky in a dehydrator without it if you are careful about the temperature, moisture, and dehydrating time. There is more information on this thread. |
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