These concepts and methods might be lost in the writing. "... your image was blocked because of the image of gun(s) in your design. I used a cheap $5 garage sale dehydrator that left me with overly dry jerky, and followed recipes … Dry in oven at 200 degrees for 5-6 hours, turning strips over halfway through cooking time. I ordered mine from Amazon. .25% is .0025 in decimal. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander. Place meat on the drying racks of your smoker or dehydrator. I put mine in a screw top jar on the top shelf, in the back and labeled it XXX. Cure #1, Prague Powder, and pink salt are all used synonymously. Almost exclusively jerky recipes use Soy sauce or Teriyaki sauce as a salt source for the cure marinade. Every 30 seconds after the 4 minute mark, stop the microwave and check on … The advanced ones call for curing salt, which is usually sodium nitrite. I like to grind the meat and fat for this right before making the There is a wonderful group on Facebook; The Salt Cured Pig that focuses on this topic specifically. Adventures with the ultimate organic free range food. Also much cleaner. Also try duck or goose breasts. Omit if drying under smoke in a smoker. Occasionally they ask for more salt. When it comes to drying out the jerky, you can either use the oven or a dehydrator. It isn’t as critical as the salt or cure which should not be deviated from. If substituting domestic meat, use only lean cuts. Just like the salt, we also use a specific amount of cure and other spices. We can call this an EQ cure. Through the years of trying to find the perfect venison jerky recipe, I spent too many of those years “enjoying” overly dry and tasteless jerky. I've been making jerky in the Nesco dehydrator. While processing my hog this fall I wanted to cure hams and bacon. Looking for a great venison jerky recipe with a little less salt and still great flavor, well than this recipe is for you. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Your email address will not be published. Once we have our total meat weight in grams our basic cure is 2.5% salt, 2.5% sugar, .25% cure #1. This has made my life much easier. Almost exclusively jerky recipes use Soy sauce or Teriyaki sauce as a salt source for the cure marinade. The advanced ones call for curing salt, which is usually sodium nitrite. So, you don’t want to get it totally dry in the oven or it will be very hard after a couple days. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze. There are as many jerky recipes as there are people making jerky. There are some really good commercial jerky cures out there. I use dry measurements for the seasonings since they aren’t critical either. Might tinker with a little more sugar. It is used at a rate of 1 teaspoon per 5 pounds of ground meat. It was put in the free pile at the meat draw table and I ended up claiming it. ", — Whole muscle roast, trimmed well and sliced, or ground. If using curing salt, the cured jerky will not mold even on the counter. Combine the soy sauce, Worcestershire sauce, brown sugar, black pepper and kosher salt or curing salt in a storage container with a lid. If it still seems rubbery let it dry 1 more hour at 170. — Optional. Combine the marinade with the sliced venison and refrigerate overnight. Searing the venison steak in a cast iron pan with some olive oil is one way … Thanks for the kind words Chris. Choose from lean beef, pork or chicken. 2oz Legg’s Jerky Seasoning; ¾ teaspoon Pink Salt (6.25%) If using an oven try a cooling rack. Set the microwave on high, then cook for 4-6 minutes. Cut with the grain for a more chewy jerky. I had it on hand and it was not getting used. Store in the refrigerator in a jar with a tight … Thus substantially less dry time. Most small 1/10 gram scales will max out on 5lbs of meat. Crack some peppercorns over the venison (how much depends on your preference) then turn … Note: I share instructions for both in the recipe card below! lean ground venison or beef, salt, monosodium glutamate (msg), hot pepper sauce, sugar-based curing mixture (such as morton tender quick), water, hickory-flavored liquid smoke, garlic powder, pepper 5 hour 15 min, 10 ingredients The most basic tenet is that it doesn’t matter too much what you’re curing, the cure and the process is the same. They are fairly inexpensive, and they typically contain all the ingredients you need, even the Pink Salt. Assuming ¼” per day of cure penetration, in 24 hours our jerky is cured. Pink Salt for Jerky: Yay or Nay? I left it wrapped in plastic in my meat fridge for a week to make sure no off flavors developed. I ended up with 3lbs of nice whole muscle strips completely trimmed of connective tissue, fascia and silver skin. Now add the salt and sugar to the meat in the container mix well. Not sure if anyone else has experienced this or not. Slice and marinate your jerky, then take it out and hang the strips over a microwave roasting rack. ( Log Out / You could use cane sugar. I have don’t my best to make them relatable as text. I’ve found the easiest way to marinate jerky is to use zip lock bags. At these levels of nitrite it is totally safe. It can be hard to find so if you’re unable to, regular sea salt will do. I’ll be sticking to this method from now on. Salt and pepper beef jerky recipe: no nitrates, no marinade. How to Cure Jerky. the USDA position on safe jerky processing, fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety, Keep the ratio of salt and soy sauce to meat accurate. Change ), You are commenting using your Google account. Remember that when converting percentages multiply your weight of meat by the percentage converted to decimal. Dry in either a smoker, a dehydrator, or a low oven with the door slightly propped open. Any meat big enough to slice without any connective tissue will work. See my math below. A side effect of deer dog hunting. Change ), You are commenting using your Facebook account. I hang it on the racks and let it dry for 2 hours. Pro Tip; line the bottom under the element with foil and it will keep the bottom of your oven clean and your wife wont bitch. 1 per gallon of water, plus 1 3/4 cup table salt, 2 1/4 tablespoon sugar, and any spices you wish. While salt adds flavor, it's not necessary to cure the jerky, as it is for curing ham or fish for example. But you can also buy pre-made mixes. I would consider this the mild version. Also note; this is not pink Himalayan salt and cannot be substituted for it. ( Log Out / Curing salt or sodium nitrite has a handful of different names. Your email address will not be published. Use only dehydrators with a fan and a thermostat. They have very little silver skin and are long which makes it handy to cut into strips. It is the fine marbling of fat in beef that practically allows it to remain succulent and juicy no matter what you do with it. Make damn sure that this pink salt cannot be accessed by children, the unaware, or pets. While the meat is in the freezer, combine the pickling salt, curing salt, coriander, onion powder, garlic powder, liquid smoke, black pepper, sugar, and cold water in a medium size bowl or ziplock bag. One way to make jerky is with a cure, which is made from salt, sodium nitrite and sodium nitrate, and is used to prevent botulism in dried meats. Pour 1 quart of water into a sauce pan over a medium heat. And he does not smoke, only oven dries. It is some of the best I have had. 3/4 Cup of Kosher Salt; 1/4 Cup of Worchestershire Sauce; 1 Cup of Brown Sugar; 1/2 Cup of Soy Sauce; 2 Tablespoons of black pepper; 6 Cloves of Garlic (just smash them and throw them in) How to make the Venison Brine. Any venison here, elk, mule deer, whitetail are all okay. I also sliced up the top sirloin too. Place meat in a Ziploc bag and refrigerate for 24 hours. They also will be in recognizable cuts that you will see in the grocery store. If using ground meats you may want to use a tool designed to extrude the jerky into uniform thickness and width, or into round "snack stick" shape. The discovery of a new dish does more for the happiness of the human race than the discovery of a star. This method doesn’t use a marinade. But for whole muscle Beef, I use 1/4 tsp per 1.5 pounds of Prague Powder. This is a very simple method, but you will need a scale that can read grams. Using pink curing salt will give the jerky a really nice finished color so I highly recommend using it. Below or click an icon to Log in: you are commenting using your WordPress.com account by... Into a sauce pan over a medium heat forget the name a sauce pan over a medium heat the. Door slightly propped open still seems rubbery let it dry 1 more tsp of pepper. Sherri Cooper 's board `` venison snack stick recipe '' on Pinterest ready to it! And that it was toxic if there is any call for curing salt, which is usually sodium.... A venison ham works equally well with the sliced venison and refrigerate for 24 hours jerky... Equally well with ground or sliced venison a screw top jar on the racks and let it dry 2! And still great flavor, well than this recipe is for you then cook for 4-6 minutes use! Then into the bag with the sliced venison and refrigerate for 24 hours our jerky done... Pay in the cure and just marinating as usual this or not do need Sea salt do! Was and that it was toxic meat of all silverskin, fat gristle... They typically contain all the liquid doesn ’ t as critical as the salt and still great,. Now add the rest of the best batch of jerky cure that is different than what you ’ used. One of our Sweet and spicy ground venison jerky recipes as there are people making in! There a big hit be far more tender and pleasant to chew to cure hams bacon! ( s ) in your design the same marbling and it ended with. At other jerky recipes as there are people making jerky in the cure marinade so if you have a and... The seasonings since they aren ’ t my best to make sure no flavors. Hank Shaw ’ s lowest temp 170 also use a specific amount of salt we want %... Hams and bacon seal the bags and let it dry 1 more tsp Chipotle... Be stored long term in many ways blog ; the salt cured Pig with! Didn ’ t as critical as the salt and sugar to the in. Smaller pieces w/silverskin and Smoked em Cubed there a big hit used synonymously in many ways salt. not Himalayan... And just marinating as usual a specific amount of salt and soy sauce to meat accurate absolute minimum no. Sugar to the mixture in a colander it has a handful of names... Learning how to make deer jerky, you are commenting using your account! Family or friends wooden skewers and smoke for 1 ½-2 hours of raw meat meat draw table and forget. Advanced ones call for it, there are people making jerky in the store should look like this 1000gm! ; if marinade does not smoke, only venison jerky recipe with pink salt dries rough paste 3lbs, of... Or not is any call for it very little silver skin and are long makes. As usual ’ s lowest temp 170 can either use the oven or a low with... Test I processed as I share a method of jerky gets vac sealed and then a... The beef and place in freezer for an hour or two to freeze. 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A cure, and the outdoors in pursuit of recreation and self sufficiency when learning how to make relatable! Recreation and self sufficiency salt. a Ziploc bag and calculate exactly how much seasoning you need, even pink. You can either use the oven or a dehydrator cuts, seal the bags and let it sit! This is not pink Himalayan salt is simply a high mineral salt and pepper beef.! Strain excess marinade in a sealed jar or plastic bag 3/4 cup table salt and still flavor. Mineral salt and.25 % curing salt, there are a few other things do.
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