Beef Jerky: Methods of Curing
When speaking about food, the term curing generally refers to a series of preservation and flavoring processes. In the case of homemade beef jerky, the ultimate high protein food and snack, there are a variety of curing methods available. The two main methods of making cured jerky are referred to as wet curing and salt curing.
Wet curing is sometimes referred to as pickling or brining and, not surprisingly, involves preserving the food in a water or brine solution. Nitrates or nitrites are often added to the mixture because they inhibit the growth of microorganisms. Additional ingredients may be added to the solution in order to provide additional flavor.
For the purposes of curing low fat jerky and smoked meat, the various salt curing methods are much more common. These approaches often involve smoking or dehydrating measures to preserve the meat. Salt and various combinations of nitrates and nitrites are used during the dehydration or smoking process. These methods work best for jerky curing because the goal is to remove as much moisture as possible in order to preserve the meat.
 Nesco BJ-18 Jerky Spice Works, Original Flavor, 18-Pack Sale Price: $16.99  |
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1 Comment at "How to Cure Beef Jerky"
I am starting a small Beef Jerky business. I marinade the beef for 12 hours before I place it on the dehydrator. 1) How do I know for sure if the jerky is “cured” with the spices I add? 2) Is MSG for curing useful or will the salt and other spices cure just as well? 3) Do you need to add the “pillow paks”, such as the oxygen absorbors?
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