Questions about seasoning and cure

Discussion in 'Making Jerky' started by minneasotasmker, Mar 2, 2015.

  1. Afternoon everyone, while having my exhaust fixed at the shop, I started trying to think of alternatives to the store bought seasoning/cures, although the seasonings are good....what else would make a good cure, I'd be using ground beef, and electric dehydrator, atleast until spring
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I gotta agree with you on store-bought...they're OK, but, is OK good enough for you? I got bored with them rather quickly and set out to have some fun with my jerky long ago.

    The possibilities for seasonings are only limited by your imagination...the sky is the limit, basically...pick your favorite theme and roll with it. If you can get your hands on Morton's Tender Quick (has cure #1 & #2, plus salt), you can do easy jerky seasoning/cure recipes. Just be sure to follow the recommendations for using MTQ for proper curing of your meats (mix MTQ with your own seasoning, just as you would with the jerky mix kits).

    Here's a very popular recipe with us, and quite a few members here on SMF:

    That seasoning blend gives a very solid flavor, and the hot recipe is just as it implies. Had one member say his even his wife was impressed, and she's into hot & spicy.

    If cayenne is not your thing (allegies), then steer clear of that one. Also, if you get a slightly bitter after-taste from cayenne, here's a trick to smooth out the bitterness (works in BBQ dry rubs, too): add cinnamon to the cayenne in the blend at a ratio between approx 1:8 or 1:10 (cinnamon to cayenne). Cinnamon adds a slight spicy/sweet profile to the overall blend, but this lends to cover/offset any bitterness from the cayenne.

    BTW, if you have a smoker, don't let old man winter stop you from firing it up. Cold weather can actually make it easier to smoke at lower temps for the initial stage of jerky (which is desirable for cured jerky meat), prior to bumping temps up for drying. Dehydrator is fine, but nothing beats adding real smoke (I have never used liquid smoke or smoke flavorings...just me).

    Have fun with your jerky!!!


    EDIT: if you really want to go all out, check my signature line for Pepper-Steak Jerky...thick sliced beef...long dry time in the smoker, but well worth the wait.
    Last edited: Mar 2, 2015

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