When making restructured jerky do I need to use Smoked Meat Stabilizer or Encapsulated citric acid? Or, can I still use just curing salt and hold over night before I go to the smoker or dehydrator?

]]>https://waltonsdev.nodebb.com/topic/4853/restructured-jerky-questionRSS for NodeThu, 10 Sep 2026 23:24:47 GMTMon, 03 Jan 2022 20:39:48 GMT60Miller Yes if you want to smoke right away I would suggest using encapsulated citric acid or sodium erythorbate. If you aren’t really experienced with smoked meat stabilizer I would avoid it if you have access to the other two.

]]>https://waltonsdev.nodebb.com/post/63700https://waltonsdev.nodebb.com/post/63700Mon, 03 Jan 2022 20:58:53 GMTYou can use encapsulated acid for tang and go right into the smoker, Smoked meat stabilizer, it has no tang taste, and go right to the smoker I believe (never used it,) or just pink cureing salt #1 and hold overnught.

]]>https://waltonsdev.nodebb.com/post/63698https://waltonsdev.nodebb.com/post/63698Mon, 03 Jan 2022 20:49:56 GMTYou should be able to hold overnight without using either. Be sure to use pink sure cure.

]]>https://waltonsdev.nodebb.com/post/63697https://waltonsdev.nodebb.com/post/63697Mon, 03 Jan 2022 20:43:25 GMT