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Dave's Kick-Ass Beef Jerky (Dave Starr )

3 lb. lean beef or venison (I use top round)
1 TBS. Non-iodized Salt
1 tsp. Modern Cure #1 (also know as Prague powder #1)
2 TBS. Fresh cracked Black pepper ( or to taste)
1 tsp. Garlic powder
1 tsp. Onion powder
1 tsp. Brown sugar
1 tsp. Liquid smoke
1/3 cup Worchestersire sause
1/4 cup La Choy Soy sause

Slice the meat into 1/8" thick slices. Mix all the above and marinate the meat for 8-24 hours. Place in dehydrator or kitchen oven (on cooling racks) at 150 deg. F. Dry for 8-12 hours. Note: you can sub. Morton's Tender Quick or Sugar Cure for the Modern Cure. Use 1 tablespoon instead of the tablespoon of salt and teaspoon of modern cure.

"Easy Cure" Meat Jerky

5 lb Meat, any cut
1/2 c Non-iodized salt
1/2 c Sugar
1 qt Water

Trim all fat from meat. Slice meat with the grain as thin as possible. The meat slices nicely when semi-frozen, or your butcher will do the slicing for you. Place the meat in cool brine and refrigerate overnight.

After no less than 12 hours, take the meat from the brine, rinse lightly and allow to dry on paper towels for 1 hour.

Place meat strips on the smoker racks and dry for 12 hours, using your favorite fuel. When strips are the dryness you like, allow to cool and transfer into a ziplock bag for taking on trips, hiking, camping, etc.

"Little Chief" Beef and Game Jerky

1/3 c Sugar
1/4 c Salt
2 c Soy sauce
1 c Water
1 c Red wine
1/2 ts Onion powder
1/2 ts Garlic powder
1/2 ts Pepper
1/2 ts Tabasco sauce

Trim all fat from meat. Slice meat with the grain to about 1/4" to 1/2" thick. The meat slices nicely when semi-frozen, or your butcher will slice it for you in his machine. Place meat in the cool marinade and leave overnight, or for no less than 8 hours.

Remove from brine and allow to air dry without rinsing. Smoke in your smoker for 12 to 16 hours or until jerky has dried out to your liking. Use your favorite fuel for smoking.

Credit: Luhr-Jensen

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Copyright 1998 Greater Houston BBQ Society
Last modified: July 10, 1998