Ground jerky cured for 3 days?
lamurscrappy last edited by
So im curious what peoples thoughts are on this. I make ground and formed jerky with which i use sodium nitrite for. The minimum realistically is 12 hours and the nitrite has performed its duty on the meat. But is there a maximum time you can have jerky curing before any ill effects from the cure? I have let ground venison cure for three days after being seasoned and the jerky still turns out just fine. Thoughts?
@lamurscrappy You are correct that 12 hours is the minimum time for the cure to work if you do not add any encapsulated citric acid. Part of this answer is going to depend on what your process is and how much water you use when marinating the jerky. If you are adding a lot of water then I would say around 3 days is the max I would wait as the nitrite is going to convert to nitric oxide and eventually “gas out” and it will be sitting in a mixture of water and seasoning that no longer has an active cure. If you add very little water to it then this isn’t really a concern. Either way, 3 days wouldn’t put me off too much too far beyond that and i’d start getting nervous. The one thing that you might see is a lack of redness to the meat and with jerky that isnt really a concern anyway!
lamurscrappy last edited by
Thanks jonathon! Its good to see insight in this. I actually use no water and only a small amount of liguid smoke as i use powdered smoke. Its good to know their wont be any poor effects persay on the meat!
@Jonathon great advice, keep it simple
Big John's Pizza Dough Recipe
Learn how to make Big John's Pizza Dough Recipe with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Ingredients
During one of our recent livestreams, Big John offered to give us a great pizza dough recipe. He claimed it would give me a leg up on Austin when we eventually do our pizza competition. Well, I wanted to try it so I made some pepperoni here while I was propping open the door to try to get the temp to hold at 120° and then I finished them up in our sous vide cooker.
So his recipe called for 4 cups of King Arthur all-purpose flour but I decided to use the one specifically for pizza crusts, 2 packs of dry yeast, not the rapid rise kind, 2 tablespoons of sugar, 1 teaspoon of salt and 1/4 cup of olive oil.Steps for Dough
Take the 2 packs of yeast and mix with 1-1/2 cups of warm water. Then mix the rest of the ingredients in an oiled bowl, make sure everything is nice and mixed in and then transfer to a clean oiled bowl, cover with some plastic wrap and let it sit for an hour. Then put it in the fridge overnight.
Then the next day make another batch and mix them together, this was a tip from him that really seems to work out well! Then you can split them into batches and you can freeze them for up to 3 months but just know that he says the longer you leave them in the freezer they will not be as good!Cooking Directions
Now, we are using a pizza stone so we are warming it up for an hour at 500°. I like to form the dough into a circle, now I am not perfect at this so it is more of a circle like shape than a true circle and then put it on the stone for 1-2 minutes to firm it up a little more. This will make adding the topping a lot better in my mind.
Now add your sauce, cheese, and any other toppings. I like to sprinkle some Garlic Romano Wing Sauce onto mine while it cooks, it is very good on pizza. We have cut our pepperoni pretty thin and we will put a good amount of that on top of the cheese.
Then lower the temp to 400 put your pizza in there and cook for about 8-10 minutes or just until the pizza dough is as hard as you like it and just as the cheese starts to turn brown in a few spots.Shop waltonsinc.com for Excalibur Shakers Shop waltonsinc.com for Round Baking Stone Watch WaltonsTV: Big John’s Pizza Dough Recipe
Garlic Romano Wing Shake Spice Round Baking Stone
It could be somewhere in the area I highlighted in green.
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