06-15-2018, 07:29 PM
TD's methods seem great, but in addition to regular salt you CAN buy and actual meat cure at any supermarket called "Morton Tender-Quick" It's for stuff like making corned beef and sausage, etc. I use it for venison jerky and sausage making.
It contains regular salt, sodium nitrate, sodium nitrite, and some sugar. The nitrate/nitrites are what turns cured meats that pink color and gives jerky a chewy, rather than dry, crunchy texture.
Preserving little perch pieces, WB bellies and whole small chubs in this stuff has given me good results. I salt em with it, then freeze them. It probably changes the flavor a bit for the target fish, but toughens them up and counteracts some of the softening and degradation that happens so fast after they die (in the case of minnows.)
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It contains regular salt, sodium nitrate, sodium nitrite, and some sugar. The nitrate/nitrites are what turns cured meats that pink color and gives jerky a chewy, rather than dry, crunchy texture.
Preserving little perch pieces, WB bellies and whole small chubs in this stuff has given me good results. I salt em with it, then freeze them. It probably changes the flavor a bit for the target fish, but toughens them up and counteracts some of the softening and degradation that happens so fast after they die (in the case of minnows.)
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