There’s nothing like the sense of fulfillment from making your own jerky, transforming cuts of meat into a tender, tasty treat you can take on the go. But there is so much that goes into bringing your own jerky to life, and the margin for error can be quite slim.
So much emphasis is placed on the best wood for smoking jerky, or the beef jerky marinade recipe, or choosing between smoked vs dehydrated jerky. All of these are important, of course, but the perfect beef jerky starts with proper curing.
Wait, what is beef jerky cure, and why do you have to cure beef jerky? This is basically a blend of salt, sugar, and sometimes nitrates or nitrites that helps preserve the meat and enhance its flavor, extending the shelf life while improving the taste.
We’ll walk you through how to cure beef jerky below, from perfecting your cure to refrigerating it for the optimal time frame - which is 12-24 hours. You’ll also gain more tips on how to smoke beef jerky.
But if you want to find inspiration for your next batch, consider trying our beef jerky for sale here at Mahogany Smoked Meats. With more than 100 years of experience, we’ve perfected our craft and are eager to show you why we’re the best beef jerky brand online!
What is Beef Jerky Cure and Why Do You Have to Cure Beef Jerky?
First things first, what is beef jerky cure? As we touched on above, this is a mixture of ingredients used to preserve the meat and enhance its flavor during the jerky-making process. But let’s get a bit more specific - why do you have to cure beef jerky?
Preventing Spoilage and Bacterial Growth
Meat is a prime environment for bacteria like Clostridium botulinum (which can cause botulism) to thrive, especially when it's being dried at lower temperatures over an extended period.
The salt and nitrites in a curing mix act as antimicrobial agents, preventing bacteria from multiplying. This protects the jerky from spoilage while extending its shelf life. Now, does beef jerky go bad? More importantly, how long does beef jerky last?
With a proper cure, you can expect your jerky to last anywhere from a few weeks to many months - it all depends on how you store the beef jerky.
Curing for Flavor Enhancement
Preserving the meat is just one reason beef jerky curing is an important part of the process. It also brings out the full flavor of your jerky.
The salt in the cure not only helps dry out the meat, but also intensifies its natural flavors. Sugar balances the saltiness while adding a touch of sweetness to the jerky.
Meanwhile nitrates and nitrites create that signature cured taste that jerky lovers know and appreciate, while also giving the meat a rich, appealing color.
So if you’re wondering, what does beef jerky taste like? It’s not just about the marinade you use. The complex, well-rounded flavor starts with proper curing. So, let’s get into how to cure beef jerky below!
How to Cure Beef Jerky: Step-by-Step Guide
Curing your beef jerky doesn’t take a whole lot of extra time in the jerky-making process, yet it can make a profound difference in the taste and shelf-life of your final product. It’s well worth adding to your approach. Here’s how to cure beef jerky.
Choosing Your Beef Cut
The first step to making jerky in general is choosing the best meat for beef jerky. There is a lot to consider here, as different cuts will impact not just the flavor and texture of your final product but the beef jerky calories you’re consuming.
It will also influence how long your jerky lasts, with leaner cuts lasting far longer than their fatty counterparts. Fat doesn’t dry out during the curing process and can lead to spoilage or greasy jerky, neither of which you want. So, choose one of these cuts to play it safe:
- Top Round: A lean and affordable cut, ideal for jerky-making. It’s relatively easy to trim any excess fat.
- Bottom Round: Slightly fattier than top round, but still an excellent choice for jerky. It has a great beefy flavor and is relatively easy to work with.
- Eye of Round: Known for its uniformity and minimal fat, this is a top choice for beef jerky.
- Sirloin Tip: This is another lean option with great flavor but can be slightly more expensive.
Whichever cut you choose, make sure the meat has minimal marbling. The less fat, the better it will cure. Then, you need to learn how thick to cut jerky.
Slicing the Beef Correctly
How you slice your beef impacts the texture of the finished jerky, which is just as important as the taste in our opinion.
Our advice is to slice the meat into strips roughly 1/8 to 1/4 inch thick. Thinner strips will dry faster and be chewier, while slightly thicker pieces will result in a more tender jerky.
The grain direction matters too as you start slicing your meat. If you slice with the grain, your jerky will be chewier. If you cut against the grain, the jerky will be more tender. It’s a matter of preference, but cutting against the grain is typically favored for easier eating.
We find it easier to slice beef with precision when it’s partially frozen, so stick your meat in the freezer for about 1 to 2 hours before cutting to stiffen it up a bit.
Creating the Cure Mix
Now comes the fun part, creating your curing mix. This is the backbone of your jerky’s flavor profile and the shelf stability of your end product. Here’s an overview of the key components:
- Salt: The primary curing agent that draws out moisture and inhibits bacterial growth.
- Sugar: Helps balance the saltiness and can assist with moisture retention.
- Sodium Nitrite (optional): This curing salt enhances preservation and gives jerky a longer shelf life. Be mindful of the quantity if you choose to use it as too much can make the jerky taste metallic.
- Spices and Seasonings: Customize your cure mix by adding garlic powder, onion powder, black pepper, cayenne pepper, paprika, etc. These will add layers of flavor and depth to the jerky.
There are other ingredients you can choose as well, such as soy sauce for adding an umami flavor. It works well as a liquid base for the marinade. Or, use worcestershire sauce to complement the beefy flavors and add a tangy depth to the jerky.
There aren’t any right or wrong answers as to how you cure your jerky as long as you are happy with how it tastes in the end, so don’t be afraid to get creative!
Applying the Cure
There are two different methods for actually applying the cure mixture to your beef, each with its pros and cons - dry curing or wet curing (also known as brining):
- Dry Curing: The traditional method for beef jerky. Rub your dry cure mixture directly onto the meat to evenly coat each piece. Take your time to work the cure such that it penetrates every part of the beef slices.
- Wet Curing: The meat is submerged in a liquid cure (or brine) that usually contains water, salt, sugar, and seasonings. Wet curing allows for more even curing across all the meat, but it also takes up more space in your fridge and can take longer. You can use this method if you prefer the added moisture retention a brine provides.
Regardless of the method you choose, make sure the beef is completely and evenly coated. If using a dry cure, give each strip a firm rub with the mixture. If using a wet brine, make sure all the slices are fully submerged.
Curing Time and Refrigeration
After applying the cure you can kick back and relax for a while as the meat absorbs al the flavors. Place it in a non-reactive container (glass or food-grade plastic), then cover it tightly and place it in the refrigerator.
For a dry cure you’ll let the beef chill for 12 to 24 hours - the longer the curing time, the more intense the flavor. Just be careful not to exceed 24 hours, as it may become overly salty.
A wet cure takes a bit longer, but it’s worth it for the more pronounced flavors in the end. Give your beef 24-36 hours to soak up the cure mixture you concoted.
During this time the meat will start to firm up a bit, which will make it more manageable during drying or smoking. Speaking of which…
Now What?
At this point, you know how to cure beef jerky, but the work is far from finished. After all, this is just the first introductory step toward bringing your jerky to life.
Start by rinsing off any excess cure mixture from the meat. This helps remove some of the excess salt and prevents the jerky from becoming too salty. Use cold water to rinse the beef strips lightly, then pat them dry with paper towels.
So, how is beef jerky cooked? There are a few different ways you can go about the dehydration process, including a dehydrator, oven, or smoker. Each has its pros and cons, but as you may be able to guess from our name, we prefer smoking jerky.
This is where your jerky will get that rich, smoky flavor that makes it so delightful. Choose your wood carefully as it will influence the final flavor. While hickory, apple, cherry, and mesquite are all common options, we use mahogany - again, as our name suggests.
In fact, we’re the only smokehouse in the nation that uses this lumber, which is much heavier than the alternatives and thus imparts a much richer flavor. It’s the most unique type of jerky you’ll find online, with options beyond beef:
Our blog has more resources on how long to dehydrate jerky, the optimal jerky dehydrator temp, how long to marinate jerky, and even air fryer jerky to help you bring out the best of your jerky recipe.
But once you’ve completed the process, it’s important to store your beef jerky in airtight containers or vacuum-sealed bags to maintain its freshness. Properly cured and stored beef jerky can last several weeks in a pantry and even longer when refrigerated or frozen.
Final Thoughts on How to Cure Beef Jerky
There you have it - how to cure beef jerky step by step to enhance flavor while prolonging shelf life. We hope this guide has left you with a clear understanding of why you need to cure your jerky and what goes into the process, from mixing up your concoction to choosing a dry or wet cure.
You can find additional articles in our blog like is beef jerky good for you, what is beef jerky, can you freeze beef jerky, different types of jerky, beef jerky alternative, can you eat beef jerky while pregnant, and more.
From the most tantalizing elk jerky recipe to our one-of-a-kind buffalo jerky recipe, the best fish jerky to the best turkey jerky, and of course, the most unique beef jerky you’ve ever bit into - remember that Mahogany Smoked Meats has an unbeatable selection of jerky online.
For more than a century we’ve been slow-smoking meats using the time-honored tradition of a deep pit with mahogany lumber.
This creates a taste and texture unlike any other. But don’t just take our word for it. Shop our selection today and experience the difference firsthand!
