MJP posted:

I've been toying with the idea of making jerky in a pseudo-historically accurate manner, just to try it. I intend to make a semi-dry rub paste as a cure, rub it over the meat, cure it for X hours (24? 48) in the fridge, shake off the excess paste, and dehydrate overnight at 90 degrees. Someone else suggested a 2:1 or 3:1 sugar:salt ratio.

I was curious about a couple of things:

1) If I don't use nitrites, am I still taking too much of a risk to merit doing this?
2) How long should I dehydrate at 90? How long should I cure it?
3) How does this look like for a paste to go over around 3lbs of London broil sliced thin?

Flesh and juice from 2-3 mangoes
2 cups pineapple chunks
10 cloves garlic
2" peeled fresh ginger
2 habanero peppers
1 cup kosher salt
2 cups brown sugar
2 tbsp ground allspice
1 tsp ground cinnamon

Blend the above and use it as a cure. If it's too juicy, I'll add more dry spices. Too dry, I'll add more garlic.

Too much salt? Thoughts?