My food dehydrator just arrived and in reviewing the recipe book I noticed that a cure of salt and sodium nitrite is listed as an ingredient (or their NESCO jerky cure mix made up of same). Then I look at other jerky recipes and see no cure mentioned.
Any advice on the risk of dehydrating beef without the cure and just marinating as usual ? There's also mention of heating the meat to 160 BEFORE dehydrating...Doesn't seem to make sense. The dehydrator has the ability to heat up to 155 but I hear heat doesn't produce the best jerky.
I thought this was going to be easy...Put thin marinated beef in dehydrator...come back in 8 hours and eat jerky.
Advice welcome from the jerky veterans.
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