Jerky....Dry or wet cure??

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Master of the Pit
Original poster
OTBS Member
Jun 7, 2006
Valley Forge, PA
I've only done jerky twice now and it's with a HiMtn jerky cure. I was looking through the jerky threads and it seems as though there is almost more who send their strips swimming instead of hanging out on the beach. Is there a better way? Does a dry cure help meat last longer (not that it's been a worry with my 13 year old carnivore eatin up the product!!) I've only tried muscle jerky, I don't have a shooter, but actually I think I prefer the whole muscle. Thoughts???
Shell -

The shooter is okay not stringy tastes the same to me just chews different. Make sure to use really lean (95 - 97 %) burger. I've onl used the mix that came with it and found it really salty.

I mixed up my normal wet mix (but not as much) and it was great. I did 10 lbs and it was gone just as fast as the sliced meat style I only make 5 lbs of.
Shell -

I figured a recipe might be in order ...

Here's the simplest most adaptable recipe I have:

4 tablespoons brown sugar
1 cup soy sauce

Other spices of your choosing:

garlic powder
onion powder
cajun spice
crushed red pepper
all spice
apple juice
lemon juice
orange juice

Taste the juice if you like it use it add stuff as you go
Thanks Deb! How long to you let it marinade? The dry rub I do is 24 hours for 1/4 inch thick slices.
If your doing slices a half hour or so is enough. I kind of go by color - when it's brown it's ready! Also depends on how frozen it is. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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