Every couple of months I try and make a batch of jerky and make enough for friends. For the last 3 months beef cuts have been hit and miss in my stores, but I stumbled across three London broil roasts, all about 1" thick and around 3# each. It's jerky time..... I prefer the traditional chew so the strips are sliced with the grain. I purchase the bulk cure from Hi Mountain Seasoning and mix my own seasoning mix. Their cure is similar to Tender Quick for ease of use, but it contains 0.85% nitrite., sugar in a salt carrier. (Tender Quick is 0.5 % nitrate, and 0.5% nitrite)
I add my own seasoning, mix well with the cure and divide the amount in half. One half is added to one face of the jerky, the meat is flipped over, and the other half of the mix goes on the back side. The strips are stacked and wrapped in plastic. Recommended cure time is 24 hours. The strips are then ready to go to an oven, smoker or dehydrator, and I add a final sprinkle of Penzey's fine grind black pepper on one face only to make the flavor pop. This time I made a garlic pepper flavor (roasted garlic, black pepper, and Temper Temper) and a pastrami flavor (roasted garlic, black pepper and coriander).
I add my own seasoning, mix well with the cure and divide the amount in half. One half is added to one face of the jerky, the meat is flipped over, and the other half of the mix goes on the back side. The strips are stacked and wrapped in plastic. Recommended cure time is 24 hours. The strips are then ready to go to an oven, smoker or dehydrator, and I add a final sprinkle of Penzey's fine grind black pepper on one face only to make the flavor pop. This time I made a garlic pepper flavor (roasted garlic, black pepper, and Temper Temper) and a pastrami flavor (roasted garlic, black pepper and coriander).