Dave's Kick-Ass Beef
Jerky (Dave Starr email@example.com )
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.
Return to Recipe Emporium