Bowfineater
New member
I am looking for options/advice.
I have the Excalibur/Walton’s Inc Dill Pickle Jerky and snack stick seasoning.
https://www.waltonsinc.com/dill-pickle-jerky-stick-seasoning
I’m going to make jerky with it, adding 8 fl oz of water per 5 lbs of meat. I bought 5 lbs of eye round sliced by the butcher. I’m going to use pork belly’s method of 100 F with the jerky fan running.
I’m wondering if I should use any smoke at all?
I think the pickle flavor might be better with no smoke.
I’m also wondering if anybody makes jerky with no cure.
Here is a link to Michael Ruhlmans jerky recipe, he doesn’t use a cure.
https://ruhlman.com/2009/03/02/charcuterie-at-home-beef-jerky/
Here is a link to Alton Browns jerky recipe, again no cure.
https://www.google.com/amp/s/www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe-2103581.amp
I am not against using nitrates. I like the flavor they bring to bacon, ham, and hotdogs, I just don’t like it in everything.
I am against botulism. I just don’t like the flavor they contribute to everything. I would prefer non cured jerky, if possible.
But why is it necessary to use it for jerky, snack sticks, and smoked sausage, but not bbq?
I have the Excalibur/Walton’s Inc Dill Pickle Jerky and snack stick seasoning.
https://www.waltonsinc.com/dill-pickle-jerky-stick-seasoning
I’m going to make jerky with it, adding 8 fl oz of water per 5 lbs of meat. I bought 5 lbs of eye round sliced by the butcher. I’m going to use pork belly’s method of 100 F with the jerky fan running.
I’m wondering if I should use any smoke at all?
I think the pickle flavor might be better with no smoke.
I’m also wondering if anybody makes jerky with no cure.
Here is a link to Michael Ruhlmans jerky recipe, he doesn’t use a cure.
https://ruhlman.com/2009/03/02/charcuterie-at-home-beef-jerky/
Here is a link to Alton Browns jerky recipe, again no cure.
https://www.google.com/amp/s/www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe-2103581.amp
I am not against using nitrates. I like the flavor they bring to bacon, ham, and hotdogs, I just don’t like it in everything.
I am against botulism. I just don’t like the flavor they contribute to everything. I would prefer non cured jerky, if possible.
But why is it necessary to use it for jerky, snack sticks, and smoked sausage, but not bbq?