"Easy Cure" Meat Jerky
Prep: 30 min
Cook: 720 min
Total: 750 min
Serves: 20
4,088 views
Making your own jerky is easier than you'd think, and this straightforward brine proves it. Thin slices of beef soak overnight in a simple salt-and-sugar cure, then dry low and slow in a smoker or oven until chewy and concentrated. The result is a portable, protein-packed snack you can flavour to your own taste, far cheaper and fresher than anything from a bag.
Ingredients
Ingredients
- 5 Lbs Beef
- 1/2 Cup Non Iodized Salt
- 1/2 Cup White Sugar
- 1 qt Water
Directions
Directions
- 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. (alternatively you can place on rack in oven with drip tray underneath at 250 degrees F. for 2-3 hours. Flip 1/2 way and monitor dryness.
- When strips are the dryness you like, allow to cool and transfer into a seal able bag.
Nutrition
Per serving · 20 servingsCalories
250
Fat
15 g
Saturated fat
6 g
Carbohydrates
5 g
Sugar
1 g
Fiber
0 g
Protein
25 g
Sodium
1,500 mg
Cholesterol
70 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 5 Lbs Beef
- 1/2 Cup Non Iodized Salt
- 1/2 Cup White Sugar
- 1 qt Water
