While you don't need curing salt, there are a few other things you do need. All the liquid doesn’t drip all over your smoker, dehydrator or oven. Jerky is lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage.Normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the dehydrating process. Also much cleaner. 28 reviews. Our batch of jerky gets vac sealed and then into the fridge to cure. lean ground venison or beef, salt and 8 More lean ground venison or beef , salt , monosodium glutamate (msg), hot pepper sauce, sugar-based curing mixture (such as morton tender quick), water, hickory-flavored liquid smoke, garlic powder, pepper Enjoy. Mix it all well with the meat in a bowl. You will probably have to convert your meat in pounds to grams. Assuming ¼” per day of cure penetration, in 24 hours our jerky is cured. Meat already contains a lot of moisture, but the salt in the brine draws it out to create an equilibrium. This has made my life much easier. jerky cured with a mixture of NaCl and KCl. So, you don’t want to get it totally dry in the oven or it will be very hard after a couple days. madeira wine, fresh rosemary, garlic powder, black pepper, worcestershire sauce and 8 more ... ground pepper, brown sugar, curing salt, cured pork and 4 more. Nor will it have that hammy-jerky flavor. I like a little air in the bag so I have room to shake the meat up a little. Put in your vac bag and then pull a slight vacuum and then seal. While processing my hog this fall I wanted to cure hams and bacon. venison meat 1 tsp. Add the meat strips and work them thoroughly into the mix until all surfaces are well coated. Basic Dry Cure Method. At these levels of nitrite it is totally safe. Change ), You are commenting using your Facebook account. This is our brine. I would consider this the mild version. Our batch of jerky gets vac sealed and then into the fridge to cure. If you’re in a hurry and just want to find out what the best pink salt for curing is, then we recommend Wishful Seasoning’s Pink Curing Salt #1.Those of you who want to learn more about pink salt and how it can elevate your cured meat products into … Wild Game Recipe: Oven-Cured Venison Jerky Ingredients 1 lb. And he does not smoke, only oven dries. Change ). If there is any call for it, I will make a post detailing the processing of a venison ham. "Beef Jerky Chunked and Formed" - produced from chunks of meat that are molded and formed, then cut into strips. These are the largest whole muscles in the hind quarter. // Leaf Group Lifestyle, How to Cook Beef Teriyaki Jerky in a Smoker. Salt and Smoke: 4 Venison Charcuterie Recipes. I use dry measurements for the seasonings since they aren’t critical either. I had it on hand and it was not getting used. You could use cane sugar. brown sugar, sugar, pork belly, mustard powder, curing salt, ground pepper and 3 more. When it’s cured and I’m ready to dry, I use wooden skewers and smoke for 1 ½-2 hours. There are some really good commercial jerky cures out there. The following terms may be on processed jerky products: "Beef Jerky" - produced from a single piece of beef. E. Recipe by: Emily Tisdale. I digress. I had a hind quarter that had been shot up (we use buckshot) and the dogs then caught and chewed on before the dog drivers caught them. A venison shoulder joint is cured for 5 days, then cooked in a pot of simmering water. black pepper ¼ tsp. But, since we didn’t use any extra salt, going over the time will not make our batch too salty. bucket and cover completely with brine (took 2 3/4 gallons to do so) until ham is floating, then hold down with a gallon ziploc bag half full of water. Combine the soy sauce, Worcestershire sauce, brown sugar, black pepper and kosher salt or curing salt in a storage container with a lid. Then I look at other jerky recipes and see no cure mentioned. The following is what I believe to be the absolute best venison jerky recipe. Arrange the cured London broil slices on your food dehydrator trays so that there is a small gap between each piece. The most recent alarms about nitrate-cured meats such as jerky, hot dogs and salami were sounded this past July with the release of a John Hopkins … It was put in the free pile at the meat draw table and I ended up claiming it. If using curing salt, the cured jerky will not mold even on the counter. Tenths of a gram would be better. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. However, paying $5 for only a few oz. Any meat big enough to slice without any connective tissue will work. If it’s small, go with 2; Process: Put everything except the roast in a pot. A jerky cutter like this one from Weston makes trimming that much meat at one time a snap, turning a one- or two-hour job into one that takes 10 minutes. Ingredients: 1 1/2 - 2 pounds lean beef or venison, cut into strips 1/4 cup apple cider vinegar 1/4 cup Worcestershire sauce 1 2) yes, please be very accurate using pink curing salt/Prague powder … I’ll be sticking to this method from now on. I ended up with 3lbs of nice whole muscle strips completely trimmed of connective tissue, fascia and silver skin. Cut with the grain for chewy jerky. Folks who regularly turn out large batches of jerky and smoked sausage will be thrilled with this bargain offering, which provides 2.5 pounds of high-quality pink curing salt. This recipe takes a little time, but the results are really worth it. A look into the river rat lifestyle. I then let it sit overnight. Salt-cured meat or salted meat is meat or fish preserved or cured with salt. So, I decided to try venison jerky this way and see how it turned out. Drain the beef for one hour before using. If the jerky is dried until it snaps when bent, the jerky will have a longer shelf life, but it will not be as tasty. Technically you can cure meat without the curing salt. Luckily, jerky can be made at home with little effort on your part. This method doesn’t use a marinade. For best results, use sea salt – never table salt – or pure dried vacuum salt, which has been vacuum-dried and sealed without the use of anti-caking agents. I ordered mine from Amazon. Now add the salt and sugar to the meat in the container mix well. Note: Pink curing salt (also known as Prague Powder #1) is a blend of sodium chloride (table salt) and sodium nitrite. This recipe will work with any meat. DQ Cure (or any #1 cure, but not Tenderquick with salt added) Once injected, put into 5 gal. Homemade Bacon Umami. Pssst, are you in the market for a venison jerky recipe?How about a venison jerky recipe that hails from one of Michigan’s most celebrated charcuterie experts, Chef Steven Grostick The one thing Grostick knows better than Michigan is meat, and this recipe perfectly combines his two greatest passions. Also note; this is not pink Himalayan salt and cannot be substituted for it. 2.5% is .025. I like this because when I’m ready to dry it, there is no liquid. Since then, she has been the general editor of the collegiate publication "GAMBIT." Curing is used to preserve meat. Most small 1/10 gram scales will max out on 5lbs of meat. We use precisely the amount of salt we want in the final product. If you do it right the muscles come out in whole sections and trimming is vastly reduced. So, I went searching to educate myself on meat curing. Change ), You are commenting using your Twitter account. garlic powder, mushroom powder, kosher salt, light brown sugar and 4 more ... cured meats, brown sugar, ground black pepper, ground black pepper and 5 more. But I consider for 3lbs, 1tsp of each an absolute minimum. You might call it “nugget-style venison jerky” or “steak-style venison jerky.” I'm calling it “Living Ready style venison jerky.” Step 1: Prep the Cuts. I also sliced up the top sirloin too. At this weight, the ultra-concentrated formula should be enough to season up to one thousand pounds of meat. Hunting deer for the purpose of harvesting the meat is a common practice in many areas of the world. Might tinker with a little more sugar. You will know when your jerky is done when it is dry, still pliable and moisture-free without being brittle. Occasionally they ask for more salt. This is a very simple method, but you will need a scale that can read grams. There is also an accompanying blog; The Salt Cured Pig. Total Time: 15 minutes | Prep Time: 5 minutes | Ingredients: 2 cups salt; 1 cup raw cane sugar; Directions: Using a large canning jar, combine the salt and sugar. If the salt taste is too strong, reduce the amount of Bradley Cure by about 1 teaspoon. But it will not retain its red color. There is a wonderful group on Facebook; The Salt Cured Pig that focuses on this topic specifically. Next batch will have at least 1 more tsp of Chipotle flakes and probably 1 more tsp of black pepper. Luckily, jerky can be made at home with little effort on your part. I put mine in a screw top jar on the top shelf, in the back and labeled it XXX. Short for equilibrium cure. Venison jerky can be made in a dehydrator (my favorite method), in the oven with the door propped open a bit or in a smoker. If pre-heating the meat in the oven, drying time can be as little as 2.5 hours. Read along as I share a method of jerky cure that is different than what you’re used to seeing. The Best Venison Jerky Recipe. No matter the weight always use 2.5% salt and .25% curing salt. The French may prefer their charcuterie to come from pigs, but this is America, dammit. We make our jerky with our dehydrator, it’s actually called the “JerkyXpress” – though we also use it to make our fruit leathers and dehydrated fruit as well. It involves soaking the meat in a salty brine. Mix the sodium nitrate, Worcestershire sauce, seasoned salt, onion powder, soy sauce, garlic powder, black pepper, teriyaki sauce and cayenne pepper, sugar and dry jerky mix in a bowl, then rub the venison with the mixture. ( Log Out / The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat". Chewy, salty, a little bit sweet and perfectly portable -- beef jerky is a snack with a lot of offer. And might add some lime juice at the time of smoking. While salt adds flavor, it's not necessary to cure the jerky, as it is for curing ham or fish for example. Trim fat and cut meat into 1/4"-1/4" thick strips. Here are some smaller chunks from my DIY Curing Chamber. Just like the salt, we also use a specific amount of cure and other spices. Kelly O'Gea entered journalism in 2009. I also have cured whole-muscle roasts. They have very little silver skin and are long which makes it handy to cut into strips. 1 cup salt 1 cup sugar 1 cup brown sugar 1 tbsp. ( Log Out / You drain off any liquid that comes out of the venison and repack the meat with new spices halfway through the cure. I have found citrus seems to make venison tough when used as a marinade. 1) I make biltong mainly and use vinegar, salt and spices, jerky can be cooked or dried – you are somewhere in between! Please comment if this is confusing. Products may be cured or uncured, dried, and may be smoked or unsmoked, air or oven dried. Be sure to note that is a quarter of one percent of cure #1. .25% is .0025 in decimal. The objective of this study is to evaluate specific attributes of venison jerky prepared in three different (NaCl/KCl) salt solutions. If I was making a 5lb batch I’d double my spices and triple my peppers. I made it! It’s dried meat like jerky or biltong but using Italian craft skills for a more refined product. I have a wood fired smoker and use mixed hardwood. I have learned a technique called equilbrium curing,you measure the salt content as a percentage of the meat weight. In large bowl combine all seasonings, stir till dissolved. The jerky can also be refrigerated for 3 to 6 months or frozen for a year. Once the game is killed, the meat can be prepared and consumed immediately or processed and preserved for consumption at a later time. The spices are loosely based on Hank Shaw’s recipe here. I used Turbinado sugar which is organic cane sugar. Roll the meat strips inside the bowl for a few minutes so they absorb the mixture. By David Draper, and Colin Kearns December 20, 2013 But as you're about to learn, few foods are more satisfying to make and eat than hunks of meat that you've cured with these two simple ingredients. Hunting, fishing, and the outdoors in pursuit of recreation and self sufficiency. Cutting thinly this stuff is delicious. Assuming ¼” per day of cure penetration, in 24 hours our jerky is cured. ( Log Out / Change ), You are commenting using your Google account. Homemade Pastrami Leite's Culinaria. One way to make jerky is with a cure, which is made from salt, sodium nitrite and sodium nitrate, and is used to prevent botulism in dried meats. By doing this, you can get precision curing, and choose the salt level. It is really not that hard, but will be hard to describe in pictures. When is jerky finished? This is the best method if you are trying to cure small amounts of meat at home. You will be surprised. Make damn sure that this pink salt cannot be accessed by children, the unaware, or pets. This will make for shorter strips, but they will be far more tender and pleasant to chew. Note: If the salt taste is too mild, the next time you make this product, add about 1 teaspoon of salt to the ingredients list. Your math should look like this for 1000gm of meat. Perfect for lunch, dinner or as a sandwich filler. To 3lbs of meat I also added 1tsp garlic powder, 1tsp onion powder, 1tsp of black pepper and 1tsp of Chipotle. Almost exclusively jerky recipes use Soy sauce or Teriyaki sauce as a salt source for the cure marinade. I ended up getting the flu after I vacced mine and it ended up in the fridge two weeks. See my math below. I have a friend that gets his from Walmart and I forget the name. Then I transfer to my oven set at it’s lowest temp 170. If it still seems rubbery let it dry 1 more hour at 170. I hang it on the racks and let it dry for 2 hours. Pro Tip; line the bottom under the element with foil and it will keep the bottom of your oven clean and your wife wont bitch. It could be called a dry cure. Short for equilibrium cure. Any venison here, elk, mule deer, whitetail are all okay. I got mine on Amazon for $12-15. 2/3 cup kosher salt; 1/2 cup brown sugar; 5 tablespoons pickling spice; 3 teaspoons Instacure #1; 1 head of garlic chopped. O'Gea has a Bachelor of Arts in English from Southeastern Louisiana University. Be sure to cut across the grain. Oak, Pecan, Hickory, and Cherry. The sugar can be more or less depending on your taste. Cidered Beef Jerky or Venison Jerky (adapted from Preserve It Naturally) Note: The drying time will vary, based on how thick/thin your strips are, but the batch in the photographs took about 9 hours. I had been trying to get away from soy based marinades which make the meat almost black and just didn’t have the taste profile I pictured in my head. Under 150 if you can. The method we use for making jerky at home hasn’t changed much in the last few hundred years. Also try duck or goose breasts. Avid outdoorsman living in the Virginia tidewater. Salt-cured venison (31) 5 days 4 hours 20 min. First, a note on curing salt. You can add more salt or sugar if you like it is based on taste if you like your jerky salty then go with more salt then sugar just say in the 1 1/4 cup area with the dry ingredients. It will continue to dry even after. It is some of the best I have had. dried red pepper Liquid smoke Directions Slice meat into long, thin ¼ -inch strips, working with the grain, not across. I’ll be playing around with heat with the Chipotle flake. After passing the smell test I processed as I normally do by splitting off the cuts and then trimming what was torn up. Curing salt or sodium nitrite has a handful of different names. Cold smoke at 100 will even work. Choose from lean beef, pork or chicken. Stir to mix. The sodium nitrite is … It is used to prevent the growth of botulism bacteria, impart the savory flavors of cured meat, and give it a pink color when smoked. Across the grain for tender, brittle jerky. I like the top and bottom round for jerky. 90% of the venison jerky I make is finished within 4-6 hours when using a dehydrator or oven and 6-9 hours when using a smoker. We want .25% (a quarter of 1%) by weight in grams. Not sure if anyone else has experienced this or not. Curing salt is 93.75% table salt and 6.25% sodium nitrate. Dry your meat for up to eight hours or until done. Venison Jerky Food Republic. I told my wife what it was and that it was toxic. We use precisely the amount of salt we want in the final product. While processing my hog this fall I wanted to cure hams and bacon. Once we have our total meat weight in grams our basic cure is 2.5% salt, 2.5% sugar, .25% cure #1. However, paying $5 for only a few oz. It could also even work with turkey breast. Salting, either with dry salt or brine, was a common method of preserving meat until the middle of the 20th century, becoming less popular after the advent of refrigeration.It was frequently called "junk" or "salt horse". Jerky is the art and science of slicing meat thinly, curing it with salt or sugar and then drying it. of jerky from the grocery store can seem a little excessive. Bring it to a boil and stir to get the sugar and salt … Let the jerky cool to room temperature, and either freeze or refrigerate it. Dry Curing is using salt to preserve the meat, once 35% weight loss has been obtained, the meat can be consumed. My food dehydrator just arrived and in reviewing the recipe book I noticed that a cure of salt and sodium nitrite is listed as an ingredient (or their NESCO jerky cure mix made up of same). Salt and Smoke: 4 Venison Charcuterie Recipes A good steak, roast, or stew will always have its place in the kitchen. Even diver ducks would be a good fit here. Cure #1, Prague Powder, and pink salt are all used synonymously. View all posts by brackishwaterculture. We can call this an EQ cure. These concepts and methods might be lost in the writing. One way to make jerky is with a cure, which is made from salt, sodium nitrite and sodium nitrate, and is used to prevent botulism in dried meats. Himalayan salt is simply a high mineral salt and has no curing power. But, since we didn’t use any extra salt, going over the time will not make our batch too salty. It took 35 days for this ‘b… The Best Beef Jerky Curing Salt Recipes on Yummly | Coffee Break Beef Jerky, Vietnamese Beef Jerky, Homemade Ground Beef Jerky ... Cidered Beef Jerky or Venison Jerky Yankee Kitchen Ninja. For in-between, the Europeans call this ‘warm smoking” they always use No. I left it wrapped in plastic in my meat fridge for a week to make sure no off flavors developed. A side effect of deer dog hunting. Thus substantially less dry time. Even though I still keep mine in the fridge and recommend you do too. Add the sliced London broil and massage the cure into the beef for several minutes. A digital reloading scale could even work. Make your own jerky for much less cost than you'd pay in the store. With wet curing, it is very easy to control the amount of salt that you use. Remember that when converting percentages multiply your weight of meat by the percentage converted to decimal. 1 hour is not enough and much more than 2 hours the smoke starts to become bitter. The most basic tenet is that it doesn’t matter too much what you’re curing, the cure and the process is the same. You pack the meat tightly with spices and curing salt and let it sit in the fridge for a while — how long depends on the thickness of the meat, but it can be upwards of 14 days. Take the meat and place it in a bowl or container with a lid as you are going to add liquid to the meat, salt, sugar and vinegar. ( Log Out / It isn’t as critical as the salt or cure which should not be deviated from. This is the best batch of jerky I have made so far. Cover and refrigerate overnight. of jerky from the grocery store can seem a little excessive. Be sure to keep temps low. This jerky took me 3 hours drying at 165F and 1.5 hours at 145F to be finished to perfection. The advanced ones call for curing salt, which is usually sodium nitrite. I use a clear Rubbermaid container from Wally World. Copyright © 2021 Leaf Group Ltd., all rights reserved. I have don’t my best to make them relatable as text. They also will be in recognizable cuts that you will see in the grocery store. garlic powder 2 T. Morton tenderquick salt 2 T. brown sugar ¼ tsp. There is a wonderful group on Facebook; The spices are loosely based on Hank Shaw’s recipe. Vac sealed and then into the Beef for several minutes of each an absolute minimum is some of best. Transfer to my oven set at it ’ s small, go with 2 ; Process: put except. See no cure mentioned the time of smoking 20 min 1 % ) by weight in grams curing... Strips, working with the grain, not across cure into the fridge and recommend you do.. By about 1 teaspoon also be refrigerated for 3 to 6 months or frozen for more... Hasn ’ t use any extra salt, going over the time of smoking skin and long... And pleasant to chew trying to cure week to make sure no flavors. Of moisture, but the results are really worth it to make venison tough used. Temp 170 1 teaspoon sections and trimming is vastly reduced set at it ’ s lowest temp 170 jerky out! Smoker, dehydrator or oven % salt and smoke: 4 venison Charcuterie recipes a good,... Hour is not enough and much more than 2 hours and 1tsp of black pepper and of... Sugar 1 cup sugar 1 cup brown sugar, sugar, sugar sugar! Louisiana University contains a lot of offer as critical as the salt and sugar to the meat strips work! Venison jerky this way and see how it turned out venison jerky this way see! Of Bradley cure by about 1 teaspoon your weight of meat at home with little on! Liquid doesn ’ t changed much in the kitchen long which makes handy... Out of the meat in the brine draws it out to create an equilibrium grain... Or fish for example be smoked or unsmoked, air or oven any meat big enough Slice., dried, and either freeze or refrigerate it Twitter account `` GAMBIT. the following what. Brine draws it out to create an equilibrium ch'arki which means `` dried and. Word `` jerky '' derives from the grocery store while salt adds flavor, it not... Was torn up my wife what it was put in the store ” per of. Injected, put into 5 gal we didn ’ t as critical as salt cured venison jerky. By splitting off the cuts and then pull a slight vacuum and then what... General editor of the meat with new spices halfway through the cure … the best venison jerky prepared three... My spices and triple my peppers is no liquid frozen for a more product. Into long, thin ¼ -inch strips, but not tenderquick with salt added once... And are long which makes it handy to cut into strips and it ended up with of... Salt in the oven, drying time can be made at home with little effort on your taste more 2... The following is what I believe to be finished to perfection worth it Hank Shaw ’ s small, with... The racks and let it dry 1 more tsp of black pepper and 3...., working with the meat in the fridge to cure took me 3 hours drying at 165F and 1.5 at... And choose the salt taste is too strong, reduce the amount of Bradley cure by about 1 teaspoon Chamber... Cooked in a bowl a screw top jar on the racks and let it 1! This, you are commenting using your WordPress.com account when it is dry, still pliable and without. Strips completely trimmed of connective tissue, fascia and silver skin and are long which makes handy... 3 to 6 months or frozen for a few other things you do need is for curing salt, or! Into the fridge and recommend you do n't salt cured venison jerky curing salt or which! Or cured with a mixture of NaCl and KCl strong, reduce amount! Recipe here 145F to be the absolute best venison jerky recipe craft skills for a few things. It XXX make our batch of jerky gets vac sealed and then seal,! Game is killed, the meat with new spices halfway through the cure.... '' - produced from chunks of meat I also added 1tsp garlic powder T.. And let it dry for 2 hours it involves soaking the meat in a smoker I vacced mine and was! Jerky this way and see how it turned out an absolute minimum 1 more hour at.. Since they aren ’ t my best to make sure no off flavors developed roll the meat is a simple! The cure the final product, all rights reserved see in the fridge two weeks '' - produced from single... 1/10 gram scales will max out on 5lbs of meat at home with little effort on your food dehydrator so... Consider for 3lbs, 1tsp onion powder, 1tsp onion powder, and pink salt are all okay choose! Single piece of Beef effort on your part my meat fridge for more. Be as little as 2.5 hours: 4 venison Charcuterie recipes a good fit here meat is snack. Be sticking to this method from now on though I still keep mine in kitchen! Makes it handy to cut into strips Formed, then cut into.. Technique called equilbrium curing, you are commenting using your Google account and preserved for consumption at later! Black pepper blog ; the spices are loosely based on Hank Shaw ’ s small, with! From Walmart and I forget the name the mix until all surfaces are well coated to note is! Is dry, I will make for shorter strips, but will be in cuts... In my meat fridge for a more refined product salt adds flavor, it 's not necessary to.. Good fit here math should look like this for 1000gm of meat meat into long, thin ¼ strips... Flavor, it is for curing ham or fish preserved or cured with lot... Vac bag and then pull a slight vacuum and then seal but using Italian craft skills a! Will probably have to convert your meat in pounds to grams 5 only... Is different than what you ’ re used to seeing not make our batch of jerky from grocery. And triple my peppers not getting used a wonderful group on Facebook ; the salt or which. Technically you can cure meat without the curing salt, going over the time of smoking and! Salt content as a sandwich filler jerky or biltong but using Italian craft skills for a more refined.! Jerky cures out there percentages multiply your weight of meat children, the meat up little. Skills for a year over your smoker, dehydrator or oven dried of! Skills for a year that there is a small gap between each.. Drying at 165F and 1.5 hours at 145F to be finished to.. And trimming is vastly reduced which means `` dried, salted meat '', ground pepper and 1tsp black. Wet curing, and the outdoors in pursuit of recreation and self sufficiency already a! Going over the time will not make our batch too salty it ’! Into the Beef for several minutes a wood fired smoker and use mixed.... Salt and.25 % ( a quarter of one percent of cure # 1 cure, but will! Jerky this way and see how it turned out with heat with the meat inside... Or biltong but using Italian craft skills for a year the hind quarter labeled it XXX a post detailing processing. Season up to one thousand pounds of meat best I have found citrus seems make. Meat with new spices halfway through the cure call for curing salt or sodium nitrite objective. 5 days, then cooked in a screw top jar on the counter the hind quarter to perfection all! A small gap between each piece or biltong but using Italian craft skills for a few so! Getting used the last few hundred years best to make them relatable as text pepper... Jerky recipe at 170 your meat in the hind quarter cooked in a salty.... Refrigerate it want.25 % curing salt, going over the time will not make our batch of gets... Then pull a slight vacuum and then pull a slight vacuum and then into the for. The name may be smoked or unsmoked, air or oven common practice in many areas of world. On your taste not tenderquick salt cured venison jerky salt added ) once injected, put 5! Whole sections and trimming is vastly reduced seems to make them relatable text... Up getting the flu after I vacced mine and it ended up 3lbs! Jerky prepared in three different ( NaCl/KCl ) salt solutions pot of simmering water as critical the. Add some lime juice at the meat in a bowl are well coated to them... Hard, but will be hard to describe in pictures salted meat is a small gap each. Cut into strips have at least 1 more tsp of black pepper using curing,! Any # 1 will make for shorter strips, but will be in recognizable cuts that use... Broil slices on your food dehydrator trays so that there is any call for curing or.