was thatguy
living in a cage of fear
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- Apr 28, 2008
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Ok so I like jerky. But I hate paying for the disappointment of store bought crap.
Step 1!
I use any decent “muscle meat” that’s sliced correctly. Usually some bottom steak or center round. If I dont see anything pre sliced (against the grain so it’s not tough) I’ll go for a 2-3 pound London broil and have the guy slice it 1/4” for jerky.
I like this dry cure product. Marinated jerky like Teriyaki is awesome, but remember it’s not cured so should really be refrigerated afterwards if not eaten readily. It’ll go a few days, but you know.
Cut the meat into jerky sized strips. I do one pound at a time. I’ll do several pounds at once...but in stages of one pound each.
This is one pound.
Mix the spice and the cure in the supplied shaker as per instructions. For one pound of muscle meat this product uses 1 1/2 teaspoon spice, 2 tsp cure.
Sprinkle evenly on one side using about half the cure mix, flip all pieces over and do the other half. Don’t worry if it ain’t perfect, it’s going in the mixing bowl next.
Scoop up all pieces and put in mixing bowl. Pour in any remaining spice mix from the shaker bottle. Mix and knead with your hands to thoroughly and coat all pieces.
Take each piece of meat out separately and neatly and carefully stack each piece straight and evenly in a stack or 2 stacks. It’s important to do this straight and flat and even so it cures consistently.
Take the stacks of meat (1 pound) and place in ziplock bag straight and tight and squeeze all air out and seal. (Quart baggie)
Place in fridge to cure. These are less than 1/4” thick so 24 hours will be plenty.
Tomorrow afternoon we will pull this out (I’m actually doing 2 pounds so it’ll be 2 loads) and we will smoke them on 180 for 2-2 1/2 hours or so on the Traeger.
Thicker sliced meat I will do at 200 for 2-3 hours. But this is sort of thin
Step 1!
I use any decent “muscle meat” that’s sliced correctly. Usually some bottom steak or center round. If I dont see anything pre sliced (against the grain so it’s not tough) I’ll go for a 2-3 pound London broil and have the guy slice it 1/4” for jerky.
I like this dry cure product. Marinated jerky like Teriyaki is awesome, but remember it’s not cured so should really be refrigerated afterwards if not eaten readily. It’ll go a few days, but you know.
Cut the meat into jerky sized strips. I do one pound at a time. I’ll do several pounds at once...but in stages of one pound each.
This is one pound.
Mix the spice and the cure in the supplied shaker as per instructions. For one pound of muscle meat this product uses 1 1/2 teaspoon spice, 2 tsp cure.
Sprinkle evenly on one side using about half the cure mix, flip all pieces over and do the other half. Don’t worry if it ain’t perfect, it’s going in the mixing bowl next.
Scoop up all pieces and put in mixing bowl. Pour in any remaining spice mix from the shaker bottle. Mix and knead with your hands to thoroughly and coat all pieces.
Take each piece of meat out separately and neatly and carefully stack each piece straight and evenly in a stack or 2 stacks. It’s important to do this straight and flat and even so it cures consistently.
Take the stacks of meat (1 pound) and place in ziplock bag straight and tight and squeeze all air out and seal. (Quart baggie)
Place in fridge to cure. These are less than 1/4” thick so 24 hours will be plenty.
Tomorrow afternoon we will pull this out (I’m actually doing 2 pounds so it’ll be 2 loads) and we will smoke them on 180 for 2-2 1/2 hours or so on the Traeger.
Thicker sliced meat I will do at 200 for 2-3 hours. But this is sort of thin