1 pound lean meat
1 tablespoon commercial curing salt (IE. Morton Tender Quick Mix)
1 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
This method will produce the typical reddish color associated with commercial jerky. Trim fat
from meat. Cut into 1/4 thick slices, about 1 - 1 1/2 inches wide. Mix together curing salt, and
seasoning. Rub all surfaces of meat strips with salt mix. Place in plastic bag and refrigerate for 1
hour. Rinse cured meat under running water. Pat dry with paper towels. Arrange on drying
rack, oven racks, etc., dry at 150 degrees.1 tablespoon commercial curing salt (IE. Morton Tender Quick Mix)
1 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
This method will produce the typical reddish color associated with commercial jerky. Trim fat
from meat. Cut into 1/4 thick slices, about 1 - 1 1/2 inches wide. Mix together curing salt, and
seasoning. Rub all surfaces of meat strips with salt mix. Place in plastic bag and refrigerate for 1
hour. Rinse cured meat under running water. Pat dry with paper towels. Arrange on drying