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€[emoji]8482[/emoji]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 ¼ inch thick and ended up with 3 ½ pounds for jerky.
I re-trimmed the scraps of additional membrane and had 1-½ pounds to add to my future sausage-making excursion.
The small pile is about ¼ 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
¼ 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.
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€[emoji]8482[/emoji]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 ¼ inch thick and ended up with 3 ½ pounds for jerky.
I re-trimmed the scraps of additional membrane and had 1-½ pounds to add to my future sausage-making excursion.
The small pile is about ¼ 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
¼ 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.