Easy Cure Meat Jerky
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Easy Cure Meat Jerky
  Easy    Meat    Jerky    Smoked  
Last updated 6/12/2012 1:03:04 AM. Recipe ID 26809. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: "easy cure" meat jerky
 Categories: Smoked
      Yield: 1 Servings
 
      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.




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 26809 (Apr 03, 2005)

[an error occurred while processing this directive]