Step by step jerky recipe Well this is how I do it anyway. Sorry the pics seem alittle fuzzy, I don't know what caused it and by the time I discovered it , it was to late to re do. But good enough to get the point. The Fruits of my Loin This is a step by step of how I dry cure and smoke my Jerky I have used this basic recipe that I had come up with for; Beef, venison and chicken jerky with good results. It is recommended that you use the leanest meat possible for jerky and I had always wanted to try using a pork loin. It is lean in the middle and you canâ€™t beat the price, it is usually under $2.00 a pound here. I picked this one up for $1.79 a pound and it weighs 4.98 pounds, Totaling $8.91 Removed most all the fat and membrane, and it trimmed up pretty good. Got it all sliced at about Â¼ inch thick and ended up with 3 Â½ pounds for jerky. I re-trimmed the scraps of additional membrane and had 1-Â½ pounds to add to my future sausage-making excursion. The small pile is about Â¼ pound of waste. Carefully measured for each pound of meat: 1 Tbls. Morton Tender Quick 1 Tbls. Brown Sugar 1 tsp. Garlic Powder 1 tsp. Onion Powder 1 tsp. Fresh Course Black Pepper Â¼ tsp. Cayenne Pepper And mix to blend well. In order to get a even distribution of the seasoning/cure I placed half or 1 3/4 pound each on separate sheet pans.