"easy cure" meat jerky

Categories
Smoked
Yield
1 Servings
MeasureIngredient
5 pounds Meat; any cut
½ cup Non-iodized salt
½ cup Sugar
1 quart 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.

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 06, 1998

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