This may not appeal to everyone, but if your on a low sodium diet, like me
, this has about 1/10th the amount of sodium of regular jerky. Maybe 60mg/oz.
Made up a batch Last week using the recipe below. It actually came out pretty good
. Everyone loved it, flavor was very similar to a slim jim snack stick, nice and spicy.
Here was what I mixed up last week. Used apple wood for smoke, let the smoke go 2.5hrs. Smoker temp was 125.
Cure mix recipe for 7.5lbs of beef (Top Round).
1.5 level tsp - Prague Powder #1
7.5 tsp - Onion Powder
7.5 tsp - Granulated Garlic
10 Tbsp - Brown Sugar
5 Tbsp - AlsoSalt (salt substitute, nice salt taste) (potassium instead of sodium)
1 Tbsp - Ground Ginger
2 packets - HerbOx No Sodium Beef Bullion
3.5 tsp - Red Pepper (Cayenne)
7 tsp - Coarse Ground Black Pepper
2 Tbsp - Ms Dash Original Blend
Enough red wine to make a slurry.
Managed to save this for myself after neighbors, family and co-workers got at it :).
So now that I'm hooked on jerky
. I wanted a little more sweetness to go along with the spicy, so giving it another go
. Here's what I tossed together.
Cure mix recipe for 10lbs of beef (Eye Round).
2 level tsp - Prague Powder #1
10 tsp - Onion Powder
10 tsp - Granulated Garlic
9 Tbsp - Brown Sugar
8 Tbsp - AlsoSalt (salt substitute, nice salty taste)
2 Tbsp - Ground Ginger
3 packets - HerbOx No Sodium Beef Bullion
4 tsp - Red Pepper (Cayenne)
10 tsp - Coarse Ground Black Pepper
3 Tbsp - Ms Dash Original Blend
8 Tbsp - Honey
2 Tbsp - Molasses
Enough apple juice (maybe 1/2 Cup) to make a pancake batter consistency.
Hoping the honey, molasses and ginger give it a little teriyaki like flavor.
Two eye rounds (10lbs of meat trimmed and sliced). Like using the eye round, perfect for against the grain slicing.
Forgot to take a pic of the spice/cure mix
, but here's the meat coated in the mixture. I used a large roaster pan to mix the meat and spice, making sure everything was evenly coated.
Into bags to cure in the fridge for 24hrs.
More tomorrow
Made up a batch Last week using the recipe below. It actually came out pretty good
Here was what I mixed up last week. Used apple wood for smoke, let the smoke go 2.5hrs. Smoker temp was 125.
Cure mix recipe for 7.5lbs of beef (Top Round).
1.5 level tsp - Prague Powder #1
7.5 tsp - Onion Powder
7.5 tsp - Granulated Garlic
10 Tbsp - Brown Sugar
5 Tbsp - AlsoSalt (salt substitute, nice salt taste) (potassium instead of sodium)
1 Tbsp - Ground Ginger
2 packets - HerbOx No Sodium Beef Bullion
3.5 tsp - Red Pepper (Cayenne)
7 tsp - Coarse Ground Black Pepper
2 Tbsp - Ms Dash Original Blend
Enough red wine to make a slurry.
Managed to save this for myself after neighbors, family and co-workers got at it :).
So now that I'm hooked on jerky
Cure mix recipe for 10lbs of beef (Eye Round).
2 level tsp - Prague Powder #1
10 tsp - Onion Powder
10 tsp - Granulated Garlic
9 Tbsp - Brown Sugar
8 Tbsp - AlsoSalt (salt substitute, nice salty taste)
2 Tbsp - Ground Ginger
3 packets - HerbOx No Sodium Beef Bullion
4 tsp - Red Pepper (Cayenne)
10 tsp - Coarse Ground Black Pepper
3 Tbsp - Ms Dash Original Blend
8 Tbsp - Honey
2 Tbsp - Molasses
Enough apple juice (maybe 1/2 Cup) to make a pancake batter consistency.
Hoping the honey, molasses and ginger give it a little teriyaki like flavor.
Two eye rounds (10lbs of meat trimmed and sliced). Like using the eye round, perfect for against the grain slicing.
Forgot to take a pic of the spice/cure mix
Into bags to cure in the fridge for 24hrs.
More tomorrow
