Title: “Easy Cure” Meat Jerky
Yield: 1 Servings
5 lb Meat; any cut
1/2 c Non-iodized salt
1/2 c Sugar
1 qt Water
Trim all fat from meat. Slice meat with the grain as thin as possible. The
meat slices nicely when semi-frozen, or your butcher will do the slicing
for you. Place the meat in cool brine and refrigerate overnight.
After no less than 12 hours, take the meat from the brine, rinse lightly
and allow to dry on paper towels for 1 hour.
Place meat strips on the smoker racks and dry for 12 hours, using your
favorite fuel. When strips are the dryness you like, allow to cool and
transfer into a ziplock bag for taking on trips, hiking, camping, etc.
Posted to recipelu-digest by “Christopher E. Eaves” on
Mar 06, 1998