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castrovillecowboy BBQ Fan

Joined: 26 Nov 2015 Posts: 268 Location: living in VA, heart still in TX
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Posted: Jan 29 2016 Post subject: Refrigeration requirement |
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So I have made plenty of "jerky", but never bothered with cure. It never lasted more than a day and I kept it in the fridge and I I take it up to a min, of 160.
All that said, I want to mail some to my uncle. I read that cure is the best bet for non-fridge, but want to make sure that is right. I figure 2-3 days to get there by mail and I really don't want to dry ice this.
I normally smoke it down at 140.
I have a recipe that involves marinading the meat with teriyaki for a few days. Not sure how that effects cure.
My main goal is to get it where it is shelf stable for 3-5 days in an airtight bag/container. |
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Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
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Posted: Jan 30 2016 Post subject: |
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It mainly depends on the water activity in the meat,
Less water equals less chance of growing a harmful bacteria.
Cure is used to ward off Botulism while the meat is in the smoker which creates the perfect medium for C. Botulinum to grow (low or no oxygen with temps between 40-140), Cure also changes the texture of the meat.
there should be plenty of info in this topic to search, or go to mortons salt website and they have some recipes using tender-quick _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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castrovillecowboy BBQ Fan

Joined: 26 Nov 2015 Posts: 268 Location: living in VA, heart still in TX
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Posted: Jan 30 2016 Post subject: |
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OK, I understand now, but since i smoke at 150-160 for about 4 hours and then pop it up to 180-200 for about an hour, lower it back down to 150 until I remember to go take it off normally about another hour (so at least 6 hours of smoking, sometimes 7 or 8 if I am cooking more on the rest of the pit) then I should be good without the cure. ziplock it when I am done and send it off to the Uncle.
Thanks,
BTW - i cut the strips down to about 1/8" thick, 1/4" at most. |
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Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
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Posted: Jan 31 2016 Post subject: |
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castrovillecowboy wrote: | OK, I understand now, but since i smoke at 150-160 for about 4 hours and then pop it up to 180-200 for about an hour, lower it back down to 150 until I remember to go take it off normally about another hour (so at least 6 hours of smoking, sometimes 7 or 8 if I am cooking more on the rest of the pit) then I should be good without the cure. ziplock it when I am done and send it off to the Uncle.
Thanks,
BTW - i cut the strips down to about 1/8" thick, 1/4" at most. |
There "Shouldn't" be a problem, but I am not personally comfortable doing anything like that without a cure, _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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