Having started my first smoke yet but anxious to make some moose jerky

[Beaunair]

The biggest concern I have is, do you need cure? I have a 3 lb roast i am cutting up to make jerky. I heard from one guy that all i need is a bit of salt, i also have a high mountain teriyaki pack. I will be making 1 lb with that but wanted to make the rest just dry smoked meat. Any tips?
Thanks

 

[Jonok]

For my venison jerky, (5 lbs meat, frozen and sliced thin)
3/4 cup soy sauce, 3/4 cup
Brown sugar, 1/4 cup cracked pepper, cayenne and garlic to taste. 1 tsp pink salt.
Marinade 48 hrs in refrigerator, smoke at 225 in single layers on hardware cloth until done.
It works for me, and seems to keep well.
I am sure there are lots of better recipes that will be forthcoming.

 

[Beaunair]

For my venison jerky, (5 lbs meat, frozen and sliced thin)
3/4 cup soy sauce, 3/4 cup
Brown sugar, 1/4 cup cracked pepper, cayenne and garlic to taste. 1 tsp pink salt.
Marinade 48 hrs in refrigerator, smoke at 225 in single layers on hardware cloth until done.
It works for me, and seems to keep well.
I am sure there are lots of better recipes that will be forthcoming.

The pink salt is the cure I have read or Prague salt/powder. Thanks for your input and that sounds like my dehydrator recipe

 

[JC in GB]

I have a cure weight calculator I made in Python3 if you want to get into some programming.

It will also give you the weight of salt and sugar you will need for a given weight of meat or brine.

I like using the calculator as it takes the guesswork out of all the number crunching.

PM me if you would like the source code.

Here is another cure calculator that was posted by another user.

http://diggingdogfarm.com/page2.html

 

[JC in GB]

If you use soy and Worcestershire in your recipe you have plenty of salt as a preservative when making jerky.

My base recipe for 5lb of wet meat (minimum I'll do) is 16oz bottle worcestershire and 12 ounce bottle of lite soy sauce but still add 1.1g of cure #1 per pound of meat. Not so much for protection but rather for the flavor nuisance it give the finished product.

What is flavor nuisance? Doesn't sound very appealing. ;) Sorry, couldn't resist...