Started making jerky for the first time. Got some of the packaged seasoning stuff from Field and Stream and added a little seasoning to it myself, turned out amazing. My question is; do you guys use curing salts when making jerky?

All of their packages come with them, but some recipes I read online don't mention any. I didn't know if it was a given thing, or if it doesn't really matter.

I would like to try to make some jerky with my own marinades (I'm thinking of doing an Old Bay seasoned jerky) and didn't know if I need to get some of the cure stuff.

thanks.

It all depends on how long you are planning on leaving it unrefrigerated

Ah, that makes sense. At the rate my wife and I are eating this, I'm guessing we don't need it.

I always used it because it was in the Nesco kit. One pack of seasoning and one pack of cure per pound of meat. I use ground meat with no fat added. As I dehydrate it, I wipe the fat that bubbles out of it on each side of the jerky. This makes it last longer.

Academy usually has the cure by itself

don't seal it up in a zip lock bag right after making. Will mold quickly, gotta let it breath.

learned that the hard way last year

jbc, you are so right, I learned the same lesson.

I don't use the cure. It doesn't last long enough to need, plus it seems to make the jerky texture more like plastic, than meaty. (kind of hard to explain).

I only use cure if I am making jerky out of ground meat.

You can buy everything for processing at Southern Buthcher shop in old town Helena.

I think you've mentioned that before, I need to go check it out. Thanks!