Refrigeration requirement

[castrovillecowboy]

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.

[Harry Nutczak]

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!

[castrovillecowboy]

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.

[Harry Nutczak]