Quick Questyion: Has anyone used the 'NESCO" jerky mixes and cures, Thoughts/Opinions ?? (NT)

[kiwichris_melb_oz]

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[charley]

It's easy to make your own. If you want a cure for something like summer

sausage, I use Morton's Tender Quick. You can also get pink salt which I think is the same thing.
For jerky I have marinated in a soy sauce mixture, with lots of black pepper.

 

[kiwichris_melb_oz]

cheers n thanks the mortons isnt avail here (more)

i was looking at nesco as they are a cure n flavouring for jerkys made from ground/chopped meat

iv played with marinating solid muscle (round chuck rump}
ok results but the product is a touch hard for me, so thought id try the ground style

 

[charley]

You should be able to get pink salt. I KNOW ozzies cure meat. Actually, the only thing

the curing salt does is preserve the red color of the meat.
https://en.wikipedia.org/wiki/Curing_salt

For jerky, you need to slice the meat--non-fat like top round or such because fat doesn't do well in jerky. Chuck is too fatty--unless you are using it for grinding. Slice and then marinate, then dry in a very very low oven on grates.

Summer sausage with ground meat is good.

 

[kiwichris_melb_oz]

going to a proper butchers supply see what goodies they have

yup figured fat wont dry so looking at what we call white roast its a long eye muscle often sliced for pho here
no fat at all so see how that goes