- Joined Dec 7, 2010
I am making a batch of Jerky, I have some Tender Quick. Do I sprinkle it on the meat and refridgerate or do i dissolve it in water or chicken broth and use it as a brine? What is the best way?
Sounds good - I just put in in the folderHere is a wet recipe if you want to try it. Got this from a friend a few years ago and it makes a nice sweet and spicy snack.
Sweet n Spicy Jerky Recipe
5 lbs Beef (sliced about ¼” thick)
1 cup of soy sauce
3/4 cup of brown sugar
1/2 cup of molasses
1/4 cup of Worcestershire sauce
2 tablespoons of garlic powder
2 tablespoons of onion powder
1 tablespoon of red pepper flakes
1 tablespoon of black pepper
1 teaspoon of powdered cayenne pepper
5 tablespoons of Morton Tender Quick
I mix the wet ingredients separate from the dry. Make sure the sugar dissolves well. Then evenly sprinkle dry ingredients over meat. Then lay the meat in a pan or bowl. Add one layer at a time. Once one layer is done I apply some marinade in-between layers. Add next layer of spiced meat then add additional marinade over top of next layer and so on. You can adjust the recipe for your weight of meat but the Tender Quick should be 1 tablespoon (TBS) per each pound of muscle meat. Refrigerate for 24 hours, then lightly rinse meat under cold water and pat dry before dehydrating or smoking. The less rinsing of the meat the spicier it will tend to be.
We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.