Hillbilly backwoods jerky
5 lb meat strips
2 T non iodized salt (drop to 1 T if salt is a problem for you)
1 t cure 1
1 t curry powder
1 t cayenne
1 t black pepper
2 T onion powder
1 cup soy sauce (you can use low sodium)
1 cup worcestershire
3 cups cold distilled water.
Mix all together and marinate strip from12-24 hours. Smoke or dehydrate your normal way.
Low on jerky so today is smoke day around here.
Round roast cut by hand for jerky. Thicker then I usually do. Cured over night in the fridge.
3 hours into it and it will take at least 4 -5 more hours before being done. Beer is cold so no problem.
Testing out my new jerky rack in my bradley smoker. BBQ squires laced into the rack with a coat hanger to hold up the middle so everything stays in place. Messy to set up but once its in the smoker it just works great. I found hanging jerky works way better then laying on the racks.
Will update later:
5 lb meat strips
2 T non iodized salt (drop to 1 T if salt is a problem for you)
1 t cure 1
1 t curry powder
1 t cayenne
1 t black pepper
2 T onion powder
1 cup soy sauce (you can use low sodium)
1 cup worcestershire
3 cups cold distilled water.
Mix all together and marinate strip from12-24 hours. Smoke or dehydrate your normal way.
Low on jerky so today is smoke day around here.
Round roast cut by hand for jerky. Thicker then I usually do. Cured over night in the fridge.
3 hours into it and it will take at least 4 -5 more hours before being done. Beer is cold so no problem.
Testing out my new jerky rack in my bradley smoker. BBQ squires laced into the rack with a coat hanger to hold up the middle so everything stays in place. Messy to set up but once its in the smoker it just works great. I found hanging jerky works way better then laying on the racks.
Will update later:
Last edited:
