Does jerky need to be preserved with nitrites?
I found some chicken jerky in the store that does not contain nitrites/nitrates or celery extract. Is it safe that way? Is it because it is dried? Thank you!
These are the ingredients from their website:
INGREDIENTS: CHICKEN BREAST, BROWN SUGAR, SUGAR, CHICKEN BROTH, FLAVORINGS, LESS THAN 2% SALT, SUN-DRIED TOMATO, GLYCERIN, FRUCTOSE, YEAST EXTRACT, BROMELAIN (FROM PINEAPPLES), ORANGE JUICE POWDER(CORN SYRUP, ORANGE JUICE SOLIDS), WATER, CITRIC ACID.
And the pork one:
INGREDIENTS: PORK, SUGAR, WATER, LESS THAN 2% SALT, SOY SAUCE [(WHEAT, SOYBEANS, SALT), MALTODEXTRIN], FLAVORING, SESAME SEEDS, YEAST EXTRACT, SESAME OIL
Best Answer
Yes, your nitrite-free jerky is safe to eat. Nitrites are only one possible method of preservation, along with smoking and salting the food.
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Quick Answer about "Does jerky need to be preserved with nitrites?"
Sodium nitrite is a different kind of salt than sodium nitrate. Typically, sodium nitrites are put in foods to keep their color, but that isn't important to jerky, as color preservation isn't as big a deal for meat.Do you need nitrates to make jerky?
The curing process of meat is step one in making beef jerky. To consider the meat cured, it is important that either sodium nitrate or the more common sodium nitrite is added. Sodium nitrite is responsible for both the distinctive flavor and color of beef jerky and it also prevents bacteria.Does jerky have nitrites?
The most serious additive is sodium nitrite, which is added to jerky to inhibit the growth of bacterial spores that cause botulism, a potentially deadly food borne illness. Nitrites are added to many processed meat products (think ham, bacon, and hot dogs), and also help to preserve the color of the meat.Why is sodium nitrite in beef jerky?
Sodium nitrite is most commonly used today.) Sodium nitrite functions to block the growth of bacteria and give cured meats its characteristic reddish color and unique flavor.How do you make a jerky shelf stable?
Beef jerky is shelf-stable because nearly all of the moisture has been removed. Microorganisms cannot grow in the absence of moisture, so spoilage is diminished. Beef jerky is most commonly prepared by dehydration, cooking in a low-temperature oven, and smoking. The use of curing salts helps to destroy pathogens.Difference Between Sodium Nitrite, Nitrate \u0026 Pink Curing Salt
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