jerky help

[jimbos1]

reciepe calls for instacure #1 is mortin tender quick the same or should i go buy the instacure.i have never done this but going to try it any helpful suggestions. book also says dry in oven lowest setting my oven will start at is 160 so thinking bbq with one burner at min might do the trick.

[wall tent]

I've used mortin before and it turned out good as for your oven just open the door a little bit if you think the temp. is to high it should work fine.

[deanmc]

No it is not. You may have a tough time finding instacure. It is the same as Prague powder. You can get that at most butcher supply stores.

Morton is mostly salt and sugar it does not have enough sodium nitrite to kill off the bacteria like Botchulism that love to grow at jerky making temps .

You might make jerky or smoked sausage 100 time with no problem but if you do get a bad batch we are talking about nasty enough stuff that people can and do die from .

Or course many believe that the sodium nitrite is slowly killing us too.

[howlin]

he is a reference to curing salts ,hope the link works.i got this from the bradley forums ,they are pretty good check them out http://www.susanminor.org/forums/sho...6-Curing-Salts