"Help wanted" venison jerky

[vikkip]

I have a nice batch of venison to turn into other food forms. I have snack sticks and my favorite smoked sausage recipe underway, but I saved some nice, tender pieces of rump with which to make jerky. It's all trimmed, defatted, silverskin removed, and ready to slice. What I seek is a "general cure" recipe that will provide a safe, balanced, and consistent cure, and I can add sugar and spice to small batches of the cured meat before smoking. No Tenderquick based cures, please.

 

[robby6pack]

.5 cup Worcestershire sauce
.25 cup soy sauce
Onion powder
Garlic powder
Paprika
Black pepper
.5 tsp curing salt
1-2 pound of venison

I generally don't measure the powder stuff. I put the meat in the sauce and sprinkle the powder stuff over and mix it up really good. Refrigerate over might. I normally put it in my dehydrator, but tonight after work it goes in my smoker. My Wal-Mart doesn't carry curing salt, but you can get it at Academy Sports or other local grocery.

 

[vikkip]

that sounds tasty and simple, thanks. I have six pounds of just-sliced jerky strips so I'll mix up the spices and adjust to taste, then add the adjusted amount of cure.