Beef jerky is a tasty and portable snack that has been enjoyed for centuries. While jerky can be made without curing salt, using a curing salt can help improve flavor and preservation. In this comprehensive guide, we’ll cover everything you need to know about using curing salt to make delicious and safe beef jerky at home.
What is Curing Salt?
Curing salt, also known as pink salt, Prague Powder #1, or insta cure #1, is a specialty salt used for meat curing and preservation. It contains sodium nitrite, which helps
- Prevent bacterial growth, especially the bacteria that causes botulism
- Give jerky its characteristic pink/red color
- Enhance the flavor with a tangy, smoked meat taste
The sodium nitrite inhibits spoilage and toxins while the meat dries into jerky. This allows jerky to be shelf-stable at room temperature. Without curing salt, jerky only lasts 1-2 weeks refrigerated. With curing salt, it can last 1-2 months refrigerated or 6 months frozen.
Curing salt is safe when used correctly in small quantities. The sodium nitrite prevents botulism, but too much can be toxic. Follow recipe guidelines carefully.
Why Use Curing Salt for Jerky?
Here are the main benefits of using curing salt when making beef jerky:
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Food safety – Curing salt prevents harmful bacterial growth during the drying process, This makes it safer for long term storage
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Flavor – Curing salt enhances the flavor of beef jerky, giving it a tangy, smoked meat taste.
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Color – The sodium nitrite gives jerky its iconic pink/red color. Without it, jerky would turn brown.
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Shelf life – Curing salt allows jerky to be stored for months instead of just weeks.
While curing salt isn’t 100% necessary, it can take your homemade beef jerky to the next level in terms of food safety, preservation, and ultimately enjoyment.
How Much Curing Salt to Use for Jerky
Curing salt should be used in very small quantities. Here are some general guidelines:
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For whole meat jerky (strips or slabs): use 1 teaspoon of curing salt per 5 lbs of meat.
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For ground meat jerky: use 1 teaspoon of curing salt per 5 lbs of ground meat. Reduce to 3/4 teaspoon if using tender quick/prague powder #1-A which contains more nitrite.
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Always weigh your curing salt carefully using measuring spoons. Do not eyeball it or estimate!
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Follow your recipe’s curing salt guidelines if provided. Many will call for around 1 tsp per 5 lbs.
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Less is more when it comes to curing salt – you can always add more but you can’t take it out!
Curing salts are designed to be used in small doses. Exceeding the recommended guidelines can lead to an overly salty taste and a texture that is too firm.
How to Apply Curing Salt when Making Jerky
There are two main ways to apply curing salt when making homemade beef jerky:
1. Mix it into the marinade
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For whole meat jerky, dissolve the curing salt into the liquid marinade ingredients.
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Use 1 teaspoon of curing salt per 5 pounds of meat.
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Marinate the meat for 12-24 hours in the fridge, turning occasionally. The curing salt will evenly penetrate the meat.
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Pat dry then proceed with your jerky recipe as normal.
2. Rub on the meat directly
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For whole cuts or ground meat, rub the curing salt evenly over all surfaces of the meat.
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Use 1 teaspoon per 5 lbs of meat. Mix with other dry spices if desired.
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Refrigerate for 12-24 hours to let the curing salt penetrate.
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Rinse off the rub then pat dry and proceed with your recipe.
Either method effectively cures the meat while adding great flavor. Choose whichever process fits best with your favorite jerky marinade and preparation.
5 Tips for Using Curing Salt Safely
Here are some important tips to ensure proper use of curing salt for jerky:
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Always precisely measure curing salt, do not estimate. Use measuring spoons, not regular table spoons.
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Follow tested jerky recipes and do not exceed recommended curing salt levels.
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Use dedicated equipment for curing to prevent cross-contamination.
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Cure meat in the refrigerator, not at room temperature.
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Use only pure curing salt products designed for meat preservation. Do not use table salt.
Making Jerky Without Curing Salt
It’s possible to make jerky without curing salt, though the shelf life is reduced. Here are some tips:
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Use lean, fresh meat and prep carefully to avoid contamination.
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Freeze meat before slicing to kill surface bacteria. Defrost in the fridge before marinating.
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Marinate and dry meat in the refrigerator, never room temperature.
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Dry thoroughly until no moisture remains to prevent bacterial growth.
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Refrigerate and consume within 1-2 weeks for maximum freshness and safety.
Keep in mind jerky made without curing salt will not have the same cured meat flavor or vivid red color. The texture may also be a bit different. But with careful prep and storage, it can still taste great!
Frequently Asked Questions
What is the best curing salt for jerky?
Prague Powder #1, also called pink curing salt #1 or insta cure #1, is the best choice. This is a mix of table salt and 6.25% sodium nitrite for short term curing.
Other products like Morton Tender Quick can work but contain extra salt and sodium nitrate for longer term curing. These can make jerky overly salty. Prague Powder #1 gives better results for most jerky recipes.
How does curing salt help jerky?
The sodium nitrite in curing salts prevents growth of harmful bacteria during drying. This gives jerky longer shelf life at room temp. The nitrites also give jerky its characteristic flavor, color, and texture.
Is curing salt required for jerky?
Curing salt is not required but highly recommended for food safety and quality. Jerky made without curing salt has reduced shelf life and lacks the classic flavor, color, and texture.
What color should jerky be with curing salt?
Properly cured jerky has a vivid pink or red color. The sodium nitrite causes this color change. Jerky made without curing salt will turn more brown.
Can you over-cure jerky with too much curing salt?
Yes, using too much curing salt makes jerky overly salty, changes the texture, and can become unsafe. Precisely measure according to recipes and do not exceed recommended levels.
The Takeaway
Curing salt can take your homemade beef jerky to the next level by improving flavor, preservation, and food safety. Use a small amount of Prague Powder #1 or other curing salt in your favorite marinade or rub. Follow safety guidelines carefully. With the proper techniques, you can enjoy delicious and shelf-stable beef jerky for months to come.