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Using cure for jerky
1/4 teaspoon of pink curing salt, and 2-1/2 teaspoons of kosher salt per pound of meat. Add 1/2 tsp of each Black pepper Onion powder Garlic powder Hungarian paprika Red pepper flake. Meat tenderizer (unseasoned) Evenly sprinkle seasoning on both sides of meat. Tightly wrap meat together as a...- root beer
- Post #13
- Forum: Making Jerky
