Cured Jerky - like store bought stuff

BamsBBQ

Ni pedo
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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.
 
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