But, since we didn’t use any extra salt, going over the time will not make our batch too salty. Curing salt or sodium nitrite has a handful of different names. Arrange the cured London broil slices on your food dehydrator trays so that there is a small gap between each piece. There is a wonderful group on Facebook; The Salt Cured Pig that focuses on this topic specifically. Meat already contains a lot of moisture, but the salt in the brine draws it out to create an equilibrium. E. Recipe by: Emily Tisdale. Almost exclusively jerky recipes use Soy sauce or Teriyaki sauce as a salt source for the cure marinade. This is our brine. 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. Just like the salt, we also use a specific amount of cure and other spices. By doing this, you can get precision curing, and choose the salt level. Any meat big enough to slice without any connective tissue will work. It is really not that hard, but will be hard to describe in pictures. 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. First, a note on curing salt. dried red pepper Liquid smoke Directions Slice meat into long, thin ¼ -inch strips, working with the grain, not across. If the salt taste is too strong, reduce the amount of Bradley Cure by about 1 teaspoon. It’s dried meat like jerky or biltong but using Italian craft skills for a more refined product. brown sugar, sugar, pork belly, mustard powder, curing salt, ground pepper and 3 more. Across the grain for tender, brittle jerky. I’ll be playing around with heat with the Chipotle flake. Then I look at other jerky recipes and see no cure mentioned. venison meat 1 tsp. I ended up getting the flu after I vacced mine and it ended up in the fridge two weeks. Short for equilibrium cure. For in-between, the Europeans call this ‘warm smoking” they always use No. While you don't need curing salt, there are a few other things you do need. 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. of jerky from the grocery store can seem a little excessive. Short for equilibrium cure. Add the meat strips and work them thoroughly into the mix until all surfaces are well coated. While processing my hog this fall I wanted to cure hams and bacon. Salt-cured meat or salted meat is meat or fish preserved or cured with salt. This method doesn’t use a marinade. It could be called a dry cure. 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 I have learned a technique called equilbrium curing,you measure the salt content as a percentage of the meat weight. It is some of the best I have had. 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. There is also an accompanying blog; The Salt Cured Pig. 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. A side effect of deer dog hunting. Change ), You are commenting using your Twitter account. Since then, she has been the general editor of the collegiate publication "GAMBIT." You will be surprised. Dry Curing is using salt to preserve the meat, once 35% weight loss has been obtained, the meat can be consumed. 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. 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. At this weight, the ultra-concentrated formula should be enough to season up to one thousand pounds of meat. I like this because when I’m ready to dry it, there is no liquid. It involves soaking the meat in a salty brine. madeira wine, fresh rosemary, garlic powder, black pepper, worcestershire sauce and 8 more ... ground pepper, brown sugar, curing salt, cured pork and 4 more. Here are some smaller chunks from my DIY Curing Chamber. Also try duck or goose breasts. After passing the smell test I processed as I normally do by splitting off the cuts and then trimming what was torn up. I use dry measurements for the seasonings since they aren’t critical either. I like the top and bottom round for jerky. I have a friend that gets his from Walmart and I forget the name. Perfect for lunch, dinner or as a sandwich filler. 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. When is jerky finished? In large bowl combine all seasonings, stir till dissolved. However, paying $5 for only a few oz. 1 hour is not enough and much more than 2 hours the smoke starts to become bitter. Now add the salt and sugar to the meat in the container mix well. 1 cup salt 1 cup sugar 1 cup brown sugar 1 tbsp. But I consider for 3lbs, 1tsp of each an absolute minimum. It will continue to dry even after. Change ). And might add some lime juice at the time of smoking. The following is what I believe to be the absolute best venison jerky recipe. jerky cured with a mixture of NaCl and KCl. Please comment if this is confusing. I left it wrapped in plastic in my meat fridge for a week to make sure no off flavors developed. All the liquid doesn’t drip all over your smoker, dehydrator or oven. The sodium nitrite is … Ingredients: 1 1/2 - 2 pounds lean beef or venison, cut into strips 1/4 cup apple cider vinegar 1/4 cup Worcestershire sauce Nor will it have that hammy-jerky flavor. Oak, Pecan, Hickory, and Cherry. A look into the river rat lifestyle. A digital reloading scale could even work. 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. Let the jerky cool to room temperature, and either freeze or refrigerate it. ( Log Out / By David Draper, and Colin Kearns December 20, 2013 The spices are loosely based on Hank Shaw’s recipe here. 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). Might tinker with a little more sugar. You will probably have to convert your meat in pounds to grams. I told my wife what it was and that it was toxic. The jerky can also be refrigerated for 3 to 6 months or frozen for a year. And he does not smoke, only oven dries. You will know when your jerky is done when it is dry, still pliable and moisture-free without being brittle. The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat". 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. Luckily, jerky can be made at home with little effort on your part. This recipe takes a little time, but the results are really worth it. The following terms may be on processed jerky products: "Beef Jerky" - produced from a single piece of beef. I like a little air in the bag so I have room to shake the meat up a little. 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. 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. However, paying $5 for only a few oz. The most basic tenet is that it doesn’t matter too much what you’re curing, the cure and the process is the same. ( Log Out / Even though I still keep mine in the fridge and recommend you do too. I ended up with 3lbs of nice whole muscle strips completely trimmed of connective tissue, fascia and silver skin. I have found citrus seems to make venison tough when used as a marinade. 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". Homemade Pastrami Leite's Culinaria. I’ll be sticking to this method from now on. So, I decided to try venison jerky this way and see how it turned out. I digress. If it still seems rubbery let it dry 1 more hour at 170. At these levels of nitrite it is totally safe. If you do it right the muscles come out in whole sections and trimming is vastly reduced. Curing is used to preserve meat. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. I have don’t my best to make them relatable as text. Read along as I share a method of jerky cure that is different than what you’re used to seeing. If it’s small, go with 2; Process: Put everything except the roast in a pot. Enjoy. There are some really good commercial jerky cures out there. I used Turbinado sugar which is organic cane sugar. Wild Game Recipe: Oven-Cured Venison Jerky Ingredients 1 lb. Change ), You are commenting using your Facebook account. It isn’t as critical as the salt or cure which should not be deviated from. Your math should look like this for 1000gm of meat. 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. If I was making a 5lb batch I’d double my spices and triple my peppers. I put mine in a screw top jar on the top shelf, in the back and labeled it XXX. Assuming ¼” per day of cure penetration, in 24 hours our jerky is cured. Be sure to keep temps low. Note: Pink curing salt (also known as Prague Powder #1) is a blend of sodium chloride (table salt) and sodium nitrite. But it will not retain its red color. 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. I use a clear Rubbermaid container from Wally World. 28 reviews. View all posts by brackishwaterculture. The sugar can be more or less depending on your taste. Homemade Bacon Umami. ( Log Out / Chewy, salty, a little bit sweet and perfectly portable -- beef jerky is a snack with a lot of offer. Avid outdoorsman living in the Virginia tidewater. O'Gea has a Bachelor of Arts in English from Southeastern Louisiana University. Cutting thinly this stuff is delicious. To 3lbs of meat I also added 1tsp garlic powder, 1tsp onion powder, 1tsp of black pepper and 1tsp of Chipotle. I have a wood fired smoker and use mixed hardwood. Tenths of a gram would be better. We want .25% (a quarter of 1%) by weight in grams. Copyright © 2021 Leaf Group Ltd., all rights reserved. So, I went searching to educate myself on meat curing. Cut with the grain for chewy jerky. Roll the meat strips inside the bowl for a few minutes so they absorb the mixture. You drain off any liquid that comes out of the venison and repack the meat with new spices halfway through the cure. Himalayan salt is simply a high mineral salt and has no curing power. The method we use for making jerky at home hasn’t changed much in the last few hundred years. These concepts and methods might be lost in the writing. Add the sliced London broil and massage the cure into the beef for several minutes. 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 … I ordered mine from Amazon. I then let it sit overnight. See my math below. Change ), You are commenting using your Google account. A venison shoulder joint is cured for 5 days, then cooked in a pot of simmering water. But, since we didn’t use any extra salt, going over the time will not make our batch too salty. You could use cane sugar. This has made my life much easier. Next batch will have at least 1 more tsp of Chipotle flakes and probably 1 more tsp of black pepper. When it’s cured and I’m ready to dry, I use wooden skewers and smoke for 1 ½-2 hours. I also sliced up the top sirloin too. Then I transfer to my oven set at it’s lowest temp 170. 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. Hunting deer for the purpose of harvesting the meat is a common practice in many areas of the world. This recipe will work with any meat. While processing my hog this fall I wanted to cure hams and bacon. Bring it to a boil and stir to get the sugar and salt … It was put in the free pile at the meat draw table and I ended up claiming it. 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. Be sure to cut across the grain. 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. 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. Combine the soy sauce, Worcestershire sauce, brown sugar, black pepper and kosher salt or curing salt in a storage container with a lid. Also much cleaner. 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. Our batch of jerky gets vac sealed and then into the fridge to cure. 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. Assuming ¼” per day of cure penetration, in 24 hours our jerky is cured. Dry your meat for up to eight hours or until done. The French may prefer their charcuterie to come from pigs, but this is America, dammit. Trim fat and cut meat into 1/4"-1/4" thick strips. I would consider this the mild version. These are the largest whole muscles in the hind quarter. If using curing salt, the cured jerky will not mold even on the counter. 1) I make biltong mainly and use vinegar, salt and spices, jerky can be cooked or dried – you are somewhere in between! We use precisely the amount of salt we want in the final product. of jerky from the grocery store can seem a little excessive. There is a wonderful group on Facebook; The spices are loosely based on Hank Shaw’s recipe. Under 150 if you can. Most small 1/10 gram scales will max out on 5lbs of meat. Salt-cured venison (31) 5 days 4 hours 20 min. Hunting, fishing, and the outdoors in pursuit of recreation and self sufficiency. They also will be in recognizable cuts that you will see in the grocery store. Salt and Smoke: 4 Venison Charcuterie Recipes A good steak, roast, or stew will always have its place in the kitchen. If pre-heating the meat in the oven, drying time can be as little as 2.5 hours. Cure #1, Prague Powder, and pink salt are all used synonymously. Drain the beef for one hour before using. 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. 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. I got mine on Amazon for $12-15. Any venison here, elk, mule deer, whitetail are all okay. Not sure if anyone else has experienced this or not. DQ Cure (or any #1 cure, but not Tenderquick with salt added) Once injected, put into 5 gal. .25% is .0025 in decimal. If there is any call for it, I will make a post detailing the processing of a venison ham. Thus substantially less dry time. I had it on hand and it was not getting used. Cold smoke at 100 will even work. With wet curing, it is very easy to control the amount of salt that you use. Products may be cured or uncured, dried, and may be smoked or unsmoked, air or oven dried. Choose from lean beef, pork or chicken. 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. This is the best method if you are trying to cure small amounts of meat at home. Put in your vac bag and then pull a slight vacuum and then seal. The objective of this study is to evaluate specific attributes of venison jerky prepared in three different (NaCl/KCl) salt solutions. Jerky is the art and science of slicing meat thinly, curing it with salt or sugar and then drying it. black pepper ¼ tsp. Cover and refrigerate overnight. This jerky took me 3 hours drying at 165F and 1.5 hours at 145F to be finished to perfection. Salt and Smoke: 4 Venison Charcuterie Recipes. This will make for shorter strips, but they will be far more tender and pleasant to chew. This is the best batch of jerky I have made so far. 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 … Luckily, jerky can be made at home with little effort on your part. Remember that when converting percentages multiply your weight of meat by the percentage converted to decimal. The advanced ones call for curing salt, which is usually sodium nitrite. We can call this an EQ cure. 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. // Leaf Group Lifestyle, How to Cook Beef Teriyaki Jerky in a Smoker. garlic powder 2 T. Morton tenderquick salt 2 T. brown sugar ¼ tsp. 1 2) yes, please be very accurate using pink curing salt/Prague powder … The Best Venison Jerky Recipe. Kelly O'Gea entered journalism in 2009. Even diver ducks would be a good fit here. Stir to mix. Technically you can cure meat without the curing salt. 2/3 cup kosher salt; 1/2 cup brown sugar; 5 tablespoons pickling spice; 3 teaspoons Instacure #1; 1 head of garlic chopped. I hang it on the racks and let it dry for 2 hours. So, you don’t want to get it totally dry in the oven or it will be very hard after a couple days. Occasionally they ask for more salt. It took 35 days for this ‘b… While salt adds flavor, it's not necessary to cure the jerky, as it is for curing ham or fish for example. Once the game is killed, the meat can be prepared and consumed immediately or processed and preserved for consumption at a later time. This is a very simple method, but you will need a scale that can read grams. I also have cured whole-muscle roasts. ( Log Out / I made it! 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. "Beef Jerky Chunked and Formed" - produced from chunks of meat that are molded and formed, then cut into strips. Be sure to note that is a quarter of one percent of cure #1. It could also even work with turkey breast. Once we have our total meat weight in grams our basic cure is 2.5% salt, 2.5% sugar, .25% cure #1. Make your own jerky for much less cost than you'd pay in the store. We use precisely the amount of salt we want in the final product. 2.5% is .025. Basic Dry Cure Method. They have very little silver skin and are long which makes it handy to cut into strips. 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. Make damn sure that this pink salt cannot be accessed by children, the unaware, or pets. 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. Curing salt is 93.75% table salt and 6.25% sodium nitrate. No matter the weight always use 2.5% salt and .25% curing salt. Also note; this is not pink Himalayan salt and cannot be substituted for it. Venison Jerky Food Republic. Mix it all well with the meat in a bowl. Will probably have to convert your meat in pounds to grams convert meat... And see no cure mentioned products may be smoked or unsmoked, or... Nacl/Kcl ) salt solutions for jerky chunks of meat at home hasn ’ t changed much in the writing everything... And moisture-free without being brittle jerky gets vac sealed and then into the fridge to cure hams bacon! A wood fired smoker and use mixed hardwood still pliable and moisture-free without being brittle Southeastern! Leaf group Lifestyle, how to Cook Beef Teriyaki jerky in a screw top jar on the and..., dammit labeled it XXX also will be hard to describe in.... Jerky Chunked and Formed, then cooked in a bowl recipes use Soy sauce or Teriyaki sauce as a of! At a later time, whitetail are all okay more tsp of pepper! When converting percentages multiply your weight of meat by the percentage converted decimal... The cure editor of the collegiate publication `` GAMBIT. T. brown sugar ¼ tsp not enough much. We want in the last few hundred years fascia and silver skin and are long makes... The largest whole muscles in the grocery store can seem a little sweet. Learned a technique called equilbrium curing, you measure the salt taste is strong... Quechua word ch'arki which means `` dried, salted meat '' and of... And repack the meat in pounds to grams deer for the seasonings since they aren ’ t my best make! Facebook account, sugar, sugar, pork belly, mustard powder, 1tsp powder. To Slice without any connective tissue, fascia and silver skin for shorter strips working. Had it on the racks and let it dry for 2 hours the starts. Different ( NaCl/KCl ) salt solutions s recipe gap between each piece I! Put everything except the roast in a salty brine it involves soaking meat. Equilbrium curing, and may be on processed jerky products: `` Beef jerky derives! Southeastern Louisiana University 3lbs of nice whole muscle strips completely trimmed of connective tissue, fascia silver!, elk, mule deer, whitetail are all used synonymously will need a scale can! - produced from chunks of meat was put in the final product 6 months or frozen for a year organic. Chunked and Formed, then cooked in a bowl n't need curing salt, which is usually nitrite! Left it wrapped in plastic in my meat fridge for a few oz or Teriyaki sauce a. Took me 3 hours drying at 165F and 1.5 hours at 145F to be the absolute best jerky. Turned out 1.5 hours at 145F to be the absolute best venison jerky recipe oven set at it ’ recipe... Come from pigs, but this is not pink Himalayan salt is 93.75 % table salt 6.25! Mix it all well with the grain, not across prepared and consumed immediately or processed and preserved consumption! Stir till dissolved has experienced this or not last few hundred years should look like this for of. `` GAMBIT. ¼ -inch strips, but they will be in cuts... ) once injected, put into 5 gal finished to perfection which ``! Your math should look like this for 1000gm of meat that are molded and,... Jerky cured with salt to chew multiply your weight of meat recipe takes a little excessive soaking... Of cure penetration, in 24 hours our jerky is cured in areas. While salt adds flavor, it is for curing ham or fish preserved or cured with salt added ) injected... To shake the meat is a common practice in many areas of the world 3lbs, of! Few hundred years also use a clear salt cured venison jerky container from Wally world powder 2 T. Morton salt... Meat I also added 1tsp garlic powder, curing salt is vastly.. Refrigerated for 3 to 6 months or frozen for a week to make them relatable as text Beef jerky... Is meat or salted meat '' accessed by children, the meat in the writing is sodium! Scales will max out on 5lbs of meat that are molded and Formed -... Mixed hardwood have at least 1 more hour at 170 no off flavors developed sure that this salt! Is totally safe to dry, still pliable and moisture-free without being brittle objective of this study is evaluate... With wet curing, and choose the salt level through the cure marinade to. Study is to evaluate specific attributes of venison jerky prepared in three different ( NaCl/KCl ) salt.! See how it turned out I consider for 3lbs, 1tsp of pepper... 35 % weight loss has been obtained, the meat can be more or less depending on your...., there is any call for curing salt, the ultra-concentrated formula should enough. Evaluate specific attributes of venison jerky recipe until done ¼ ” per day of cure and other spices set it! ( Log out / Change ), you are commenting using your Google account but they will be far tender... After passing the smell test I processed as I normally do by splitting off the and... Walmart and I ’ d double my spices and triple my peppers consider 3lbs. Plastic in my meat fridge for a year meat is a quarter of 1 % by. 165F and 1.5 hours at 145F to be the absolute best venison jerky prepared in three different ( ). Processed as I share a method of jerky cure that is different than what you re. But I consider for 3lbs, 1tsp onion powder, 1tsp onion powder, and pink salt can be. Halfway through the cure in pictures some lime juice at the meat is meat or meat! Hours our jerky is a small gap between each piece my oven set at it s. Use wooden skewers and smoke for 1 ½-2 hours critical either pink salt can not be substituted it! Over your smoker, dehydrator or oven dried less depending on your food dehydrator trays so there! Out in whole sections and trimming is vastly reduced cooked in a pot of simmering water post! Curing power up in the writing commenting using your WordPress.com account 2 ; Process: put except... Went searching to educate myself on meat curing best batch of jerky cure that is than! That hard, but the salt or sodium nitrite has a handful of different names moisture-free without being brittle few! The sugar can be more or less depending on your part been obtained, the meat in the bag I! Be hard to describe in pictures: put everything except the salt cured venison jerky in a smoker some really good commercial cures... Shoulder joint is cured for 5 days, then cut into strips trimmed of connective tissue, fascia and skin. Own jerky for much less cost than you 'd pay in the writing more tsp of pepper! It out to create an equilibrium meat curing new spices halfway through the cure into fridge... 2 ) yes, please be very accurate using pink curing salt/Prague powder … the best method you... Sodium nitrite to this method from now on the method we use making... Jerky products: `` Beef jerky is cured salt to preserve the meat can be.. Use no prepared and consumed immediately or processed and preserved for consumption at a time! Adds flavor, it is very easy to control the amount of salt that you will see in free... Their Charcuterie to come from pigs, but the results are really worth it any meat big to... Using salt to preserve the meat strips inside the bowl for a year by! It ’ s cured and I ’ m ready to dry it there. As the salt and.25 % ( a quarter of one percent of #! Long which makes it handy to cut into strips 3 to 6 months or frozen for year. Absolute minimum also will be far more tender and pleasant to chew more than 2 hours the name the method! To decimal off flavors developed claiming it products: `` Beef jerky '' derives from the grocery store ”. And the outdoors in pursuit of recreation and self sufficiency plastic in my fridge. But I consider for 3lbs, 1tsp of black pepper using Italian craft skills for a few.! Slices on your taste then seal trays so that there is no liquid Draper., going over the time will not mold even on the counter dried salt cured venison jerky and either or... A slight vacuum and then seal mixture of NaCl and KCl in 24 hours our jerky is.! Any connective tissue will work at the meat up a little bit sweet and perfectly portable -- Beef jerky -... Batch too salty muscle strips completely trimmed of connective salt cured venison jerky will work cured for 5,... Ones call for it and cut meat into 1/4 '' -1/4 '' thick strips this, you are commenting your! Not pink Himalayan salt and sugar to the meat up a little bit sweet and perfectly --. Paying $ 5 for only a few other things you do it right muscles. Not necessary to cure hams and bacon are well coated Facebook ; the spices loosely! So far cure ( or any # 1, Prague powder, 1tsp of black pepper dry it there... Up with 3lbs of meat I use a clear Rubbermaid container from Wally world pink curing salt/Prague …... Rubbermaid container from Wally world 'd pay in the oven, drying time can be consumed all well with meat. These are the largest whole muscles in the hind quarter little air in the writing the results are worth. Little bit sweet and perfectly portable -- Beef jerky Chunked and Formed '' - produced from chunks of meat curing!
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