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Teeznuts needs jerky advice

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teeznuts

teeznuts

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Last time I made jerky with HiMountain and it wasn't bad. Now I have a bottom round roast that I want to make jerky with using Morton's Sugar Cure(interchangeable with tender quick). Please share any recipes, advice or personal experiences on making jerky with Morton's cures or with a recipe that is interchangeable with Morton's cures. I'm adamant about curing so please share techniques involving cure.

Thanks
 
I use the Lem products myself. The only Hi-Mtn one I have used is the pepperoni, wasn't to bad. Sometimes I like to use Kikomans Garlic Teriyaki with cure #1, 
 
I like to use Yoshida's Sauce for a marinade to make a terriyaki flavored jerky.  Add the cure right into the marinade.

Todd
 
Toss the MTQ.

Use cure #1

Hillbilly jerky for 5 lbs

2 Tbs non iodized salt

1 level tsp cure #1

1 tsp curry powder

1 tsp cayenne

1 tsp black pepper

2 Tbs onion powder

1 cup soy sauce

1 cup worcestershire

1 Tbs sugar OPT

3 Cups cold water

Combine all the dry into the water and let stand for 30 mins for the flavor to marry. Cut your strips and place in a plastic bowl or container. Pour marinade into strips and toss the strips so the marinade has covered all the meat. Cover and fridge for 6-8 hours or overnight.

Next day smoke at 150 with however much smoke you like. Bump the temp to 165-170 no smoke until the jerky bends and does not snap in half. You can dehydrate the strips if you like after the 1st smoke or fully dehydrate.

BTW

Dont rinse the marinade off the strips before the smoker or dehydrator. And toss remaining marinade out.
 
Here ya go Teez,

Don't toss the TQ

Recipe from "Morton Home Meat Curing Guide" (8-05)


1 pound lean beef or game
1 TBS MTQ or Morton Sugar Cure (plain)
1 tsp sugar
1/2 tsp ground black pepper
1/2 tsp garlic powder


Trim fat from meat.
Cut strips 1/2" thick X 1 1/2" wide.
Mix ingredients well, and rub on all surfaces of meat strips.
Put in zip lock---in fridge for 1 hour  (Bear Jr & I do 2 hours).

Rinse under cold water & pat dry.

Smoke how you usually do (We do to about 160˚---hard to measure).


Bear
 
Last edited:
c2c7a819_JerkyCartoonjpg.jpg


Here are a few recipes to toy around with, enjoy!
Honey Barbecue

For 4lbs.
  • ¼ c. Honey
  • 1 cup Barbecue sauce

Slice the meat to your preferred thickness
Mix all ingredients except the last 2
Place meat in a Ziploc bag and refrigerate for 24 hours.

After 24 hours remove from refrigerator, place meat in a colander remove meat and blot dry.
Brush one side with honey and the other side with Barbecue sauce, crack some pepper on each side and place in smoker or dehydrator.



Pepper Jerky
For 1-1.5lbs.


Slice the meat to your preferred thickness
Mix all ingredients except the last 2
Place meat in a Ziploc bag and refrigerate for 24 hours.

After 24 hours remove from refrigerator, place meat in a colander remove meat and crack some pepper on each side and place in smoker or dehydrator.




Spicy Orange
For 1-1.5 lbs.

Slice the meat to your preferred thickness
Mix all ingredients except the last 2
Place meat in a Ziploc bag and refrigerate for 24 hours.

After 24 hours remove from refrigerator, place meat in a colander remove meat and crack some pepper on each side and place in smoker or dehydrator.



Honey Mustard
For 1-1.5 lbs.
  • ¼ cup honey
  • ¼ c. Dijon mustard

Slice the meat to your preferred thickness
Mix all ingredients except the last 2
Place meat in a Ziploc bag and refrigerate for 24 hours.

After 24 hours remove from refrigerator, place meat in a colander remove meat and blot dry.
Brush one side with honey and the other side with Dijon mustard, crack some pepper on each side and place in smoker or dehydrator.

Burgundy Jerky
For 1-1.5 lbs.

  • 1/4 cup Merlot or burgundy
  • 1/4 red wine vinegar
  • 1/4 brown sugar, if using Dark Brown Sugar omit the molasses
  • 1 Table liquid smoke
  • 1/4 cup soy sauce
  • 1 tbsp Worcestershire
  • 3 garlic cloves chopped
  • 3 tbls Molasses, if not using Dark Brown Sugar
  • 1 Teaspoon garlic
  • 1 Teaspoon onion powder
  • 1 Teaspoon red pepper
  • 1 Teaspoon Coarse Black Pepper
  •  EDIT Morton[sup][emoji]174[/emoji][/sup] Tender Quick[sup][emoji]174[/emoji][/sup] per manufacturers directions

Slice the meat to your preferred thickness
Mix all ingredients
Place meat in a Ziploc bag and refrigerate for 24 hours.
Coconut Jerky
For 1-1.5 lbs.


Slice the meat to your preferred thickness
Mix all ingredients
Place meat in a Ziploc bag and refrigerate for 24 hours.

Teriyaki Jerky
For 1-1.5 lbs.

Slice the meat to your preferred thickness
Mix all ingredients
Place meat in a Ziploc bag and refrigerate for 24 hours.
 
Last edited:
Thanks to all. Now to choose between all these options.
 
SQWIB said:
c2c7a819_JerkyCartoonjpg.jpg


Here are a few recipes to toy around with, enjoy!
Honey Barbecue

For 4lbs.
  • ¼ c. Honey
  • 1 cup Barbecue sauce

Slice the meat to your preferred thickness
Mix all ingredients except the last 2
Place meat in a Ziploc bag and refrigerate for 24 hours.

After 24 hours remove from refrigerator, place meat in a colander remove meat and blot dry.
Brush one side with honey and the other side with Barbecue sauce, crack some pepper on each side and place in smoker or dehydrator.
 

Pepper Jerky
For 1-1.5lbs.


Slice the meat to your preferred thickness
Mix all ingredients except the last 2
Place meat in a Ziploc bag and refrigerate for 24 hours.

After 24 hours remove from refrigerator, place meat in a colander remove meat and crack some pepper on each side and place in smoker or dehydrator.

 

Spicy Orange
For 1-1.5 lbs.

Slice the meat to your preferred thickness
Mix all ingredients except the last 2
Place meat in a Ziploc bag and refrigerate for 24 hours.

After 24 hours remove from refrigerator, place meat in a colander remove meat and crack some pepper on each side and place in smoker or dehydrator.



Honey Mustard
For 1-1.5 lbs.
  • ¼ cup honey
  • ¼ c. Dijon mustard

Slice the meat to your preferred thickness
Mix all ingredients except the last 2
Place meat in a Ziploc bag and refrigerate for 24 hours.

After 24 hours remove from refrigerator, place meat in a colander remove meat and blot dry.
Brush one side with honey and the other side with Dijon mustard, crack some pepper on each side and place in smoker or dehydrator.

Burgundy Jerky
For 1-1.5 lbs.
  • 1/4 cup Merlot or burgundy
  • 1/4 red wine vinegar
  • 1/4 brown sugar, if using Dark Brown Sugar omit the molasses
  • 1 Table liquid smoke
  • 1/4 cup soy sauce
  • 1 tbsp Worcestershire
  • 3 garlic cloves chopped
  • 3 tbls Molasses, if not using Dark Brown Sugar
  • 1 Teaspoon garlic
  • 1 Teaspoon onion powder
  • 1 Teaspoon red pepper
  • 1 Teaspoon Coarse Black Pepper
  • 1.5 tsp Morton[sup][emoji]174[/emoji][/sup] Tender Quick[sup][emoji]174[/emoji][/sup] per pound of meat

Slice the meat to your preferred thickness
Mix all ingredients
Place meat in a Ziploc bag and refrigerate for 24 hours.
Coconut Jerky
For 1-1.5 lbs.

Slice the meat to your preferred thickness
Mix all ingredients
Place meat in a Ziploc bag and refrigerate for 24 hours.

Teriyaki Jerky
For 1-1.5 lbs.
Slice the meat to your preferred thickness
Mix all ingredients
Place meat in a Ziploc bag and refrigerate for 24 hours.
Click to expand...
Sqwib I'm confused. Normally I use 1 tbsp per pound with Morton's. Is the tsp a typo or is it ok to use less than a tbsp per pound for making jerky? Several of those recipes sound awesome but I want to make sure I get the details right.
 
Teeznuts, just wanted to point this out

I can not find on Morton's website a recipe or ratio for thin sliced meat (jerky)

I have used the ratio 1 Tablespoon per pound of thin sliced meat and it was too salty even after rinsing.

If you use the 1.5 teaspoons make sure to marinate for 24 hours AND if your measurements are off make sure to err on the heavy side of the TQ.

Food safety is a serious thing and its up to you to have the facts and get the facts from a reliable source.


I have contacted Morton Via phone and e-mail, waiting for a call back to confirm ratios.

If someone has a Home Meat Curing Guide - by Morton Salt it should be in there maybe they can confirm the ratios
 
Like SQWIB said, Morton seems to have two ways to skin the cat (thinly sliced meat for Jerky).

Either 1 TBS of TQ per pound---and then soak for an hour or two.

Or 1 1/2 tsp of TQ per pound----and then soak for 24 hours.

The book I have (printed 8-05) says:

1 TBS (1/2 ounce) of TQ per pound of whole meat (butts, Briskets, Chuckies, etc).

1 1/2 tsp (1/4 ounce) of TQ per pound of ground meat (sausage type things).

1 TBS (1/2 ounce) for thinly sliced meat for Jerky, but they say to only soak it for 1 hour (My Son & I have found 2 hours to be better to our liking---Not too salty).

Their Jerky recipe is really simple but very good.

I gotta try that Teriyaki one SQWIB posted!!!!!

Bear
 
SQWIB, thanks for the recipes! 
icon14.gif
 I make jerky all the time and toss some in the lunch box daily. The spicy orange sounds really good. 
drool.gif
icon14.gif
 
Bear is correct just got an email from Morton with a few recipes stating 1 tablespoon per/lb for thin sliced meat.

This is for a dry Cure, not sure if it makes a difference as a marination.

I have been making and eating jerky for a long time and have never been sick or used cures until i did a bit research.

Everyone I know, (SMF members excluded),  that makes jerky does not use cure.

I have even sliced meat marinated in vinegar and spices, hung in a cardboard box with a lightbulb and that was fine (Biltong)

You need to make the decision yourself on using cure or not and what ratios to use.

Heres a link to the Recipe

I don't want to make this post any longer but will

Please read the general notes before making jerky.

 






Having a good quality slicer is a must for making sliced jerky.Top Round preferred but can use Bottom Round, London broil and eye of round roast.
Slice the meat to your preferred thickness, I do mine at 1/4"
For a heavy chew with whole muscle meat, slice it with the grain, for a soft chew, slice across the grain​





 Meat sliced and ready to be marinated.
Weigh the meat and figure out the correct amount of TQ to use, too much and its too salty, too little and it can become unsafe at lower drying temps.​
 		Mix all ingredients together with the exception of the meat. Allow the ingredients at least 15 minutes for the flavors to blend. Add meat, Marinate in a plastic bag in the refrigerator for at least 24 -36 hours., I prefer using gallon Ziploc Bags, today I had none.
 






Mix all ingredients together with the exception of the meat. Allow the ingredients at least 15 minutes for the flavors to blend. Add meat, Marinate in a plastic bag in the refrigerator for at least 24 -36 hours., I prefer using gallon Ziploc Bags.

 		This is a Honey Barbecue batch, it was cured for 24 hours blotted dry then brushed with honey on 1 side then barbecue sauce on the other then cracked some coarse black pepper on both sides.
This is the Honey Side.		This is a Honey Barbecue batch, it was cured for 24 hours blotted dry then brushed with honey on 1 side then barbecue sauce on the other then cracked some coarse black pepper on both sides.
This is the Barbecue sauce Side.


 

Prepare Smoker, do not use water in the water pan.
Smoke at lowest temp possible, do not go above 140 degrees, use a propane torch to start the wood smoking.

 		  Remove from smoker and cool.
Test a piece, but remember, it will taste differently after it has had time to rest overnight, Leave it rest uncovered till the next day then vacuum seal. The flavors change and the texture gets a little drier​

 

check the texture after about 3 hours, and wait until it's getting leathery before you pull it. Pull it when it’s leathery but not to soft in the middle, it will continue to dry while it is resting.
Check the texture after about 3 hours, and wait until it's getting leathery before you pull it. Pull it when it’s leathery but not to soft in the middle, it will continue to dry while it is resting.
 
 You want it to crack with the grain but not against the grain.  








 
Note the pink color, which is caused by the cure.
 
Note the pink color, which is caused by the cure.
  
When stored in the freezer, thaw in the unopened bag and let it get to room temperature before opening or else condensation can form on the jerky. Let the jerky rest open for a few hours before eating if you want to store on the counter, a loosely closed paper bag or plastic container with air holes poked in it will prevent mold however it will keep drying and becoming brittle.

 



Here are a few shots of jerky being made on the Nesco Food Dehydrator, FD75-PR Snack Master.
Please read the General Jerky notes before making jerky.
If you are using TQ... DO NOT go by Nesco's temp of 155 degrees, set it on a lower setting, I prefer 120°


 ​
 ​
 ​
 ​
 

 

 

 Top Round Roast ready for slicing
I Do not use roast's anymore		 Top Round Roast being sliced
I Do not use roast's anymore		 And here is why having a good slicer comes in handy.
   
 

 

 

Coconut Jerky and Peppered Jerky.
I sort of liked the coconut jerky after I scraped off the shredded coconut on the outside, this recipe does have potential.
 		 Coconut Jerky and Peppered Jerky.

 Coconut Jerky.



 

 

Curing overnight in Vacuum containers.
 		Peppered Jerky

 		Honey Mustard Jerky, in Vacuum containers.
 

  
 Honey Mustard Jerky, I really liked recipe, it even got better after sitting in the fridge a week.   
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General Jerky notes
  • London broil (Top Round), preferred, Flank steak will sometimes be labeled London Broil, London broils is actually a cooking method but for my sanity I will not go into detail, Google it!
  • The cure time can go for a few days if something prevents you from doing the smoke. Cure at least 24 hours for the jerky.
  • If Tender Quick is used omit all salt in the seasoning, and use soy sauces or any pre-made marinade cautiously.
  • The Morton[sup][emoji]174[/emoji][/sup] Tender Quick[sup][emoji]174[/emoji][/sup] allows you to take your sweet time getting it dried out after smoking without worries of food borne illness.
  • If using a food dehydrator, use liquid smoke for a smoky flavor, set on 120° maximum. The Nesco manual says 155° but that cooks the meat and the outside gets crusty, if you are using Morton[emoji]174[/emoji] Tender Quick[emoji]174[/emoji] you can dry it at much lower temps. Remember you want to dry it, not cook it, I prefer 120°.
  • Another good tip is after slicing the meat, lay in a criss cross pattern, a sort of weave, and place in a covered dish then place in the refrigerator overnight. The next day pour off the liquid then place the meat in the cure and refrigerate another 24 hours.
  • Best luck has been with flavoring the outside of the jerky while still wet.
  • I have made lots of Jerky over the years without using cure and had never been ill from it, however after doing a bit of research about the "Danger Zone" , I started using cure.

  • Slicing tip: freeze the meat about one hour in your freezer before slicing, this will make it easier to slice! Slice the meat against the grain for an easier chew and with the grain for a tougher chew, this is entirely up to you.
  • OPTIONAL: Place the meat in an uncovered dish in a criss-cross pattern, place in the refrigerator for 24 hours.Remove from the refrigerator and drain.
 
Last edited:
Awesome Post SQWIB !!!

That would take me forever to make such a neatly done display, with such excellent information!

That's gonna help a lot of guys make Great Jerky!!!

Thanks,

Bear
 
Yep thats a good one and it should help anybody even us old timers....I am a Morton`s guy myself. I`ve tried using the #1 a few times and everything that I use it on has a funny taste to it.JMO
 
I have made a lot of jerky before I joined this site and I never used any cure.  Now I wouldn't make it without for safety reasons but I do have one question.  Does Morton's tenderquick have to be rinsed off before it goes into the smoker??????
 
BlueBombersfan said:
I have made a lot of jerky before I joined this site and I never used any cure.  Now I wouldn't make it without for safety reasons but I do have one question.  Does Morton's tenderquick have to be rinsed off before it goes into the smoker??????
Click to expand...
I always do, and Morton's tells you to in their book, but I imagine some don't.

Bear
 
BlueBombersfan said:
I have made a lot of jerky before I joined this site and I never used any cure.  Now I wouldn't make it without for safety reasons but I do have one question.  Does Morton's tenderquick have to be rinsed off before it goes into the smoker??????
Click to expand...
Absolutely
Bearcarver said:
I always do, and Morton's tells you to in their book, but I imagine some don't.

Bear
Click to expand...
I didn't my first time... never again

I may try a 1 tablespoon per/lb cure for a few hours, rinse then marinate overnight (no cure) what do you think?
 
SQWIB said:
I didn't my first time... never again

I may try a 1 tablespoon per/lb cure for a few hours, rinse then marinate overnight (no cure) what do you think?
Click to expand...
I wish I could tell you, but I never tried that. I don't know if that would strip out some of the cure.

How about the other way---Marinate it over night. Then cure it with 1 TBS  of TQ per pound for 1 to 3 hours???

Bear
 
 
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