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Smokehouse Jerky Recipe

The best free jerky recipes on the web, thaw out your beef or venison, choose a jerky recipe, and begin making your own homemade jerky, it's easier than you think. Beef jerky is a rare indulgence for many families who find the price prohibitive. But Sherri Scott, of Nez Perce, Idaho, and mother of four active teenagers, has discovered a creative way to cope with the outrageous price tag. She taught all of her children how to make jerky from venison for a fraction of what they were paying for store-bought.

5 lbs lean beef or venison (2.27 kg)
2 1/2 tbsp pickling salt (48.8 g)
1 1/4 tsp Prague Powder #1 (7.0 g)
2 1/2 tsp cardamom (7.0 g)
2 1/2 tsp coriander, ground (4.25 g)
2 1/2 tsp garlic granules (8.5 g)
2 1/2 tsp ground black pepper (6.25 g)
2 1/2 tsp Ancho chili powder (7.0 g)
1/3 cup hickory smoke powder (25 g)
2/3 cup corn syrup solids (138 g)
2 1/2 cups ice cold water (590 ml)

1. Cut away all visible fat from the meat, chill to 31°F (-0.55°C), and slice into 1/4” (0.64 cm) thick strips
2. Cut the meat across the grain for a tender bite or with the grain for a chewy bite.
3. Combine remaining ingredients in non-reactive container; mix well. Add meat strips, cover, and refrigerate overnight.
4. Arrange meat strips on oiled screens in a single layer, leave space between the pieces to allow sufficient air flow.
5. Dry meat strips at 145°F (63°C) in usual manner until it is dried to about 40-50% of its original weight (green weight).*
6. Properly dried jerky will keep up to 2 weeks in a sealed container or vacuum seal and freeze up to 6 months.

Notes:
Although pink curing salt #1 isn’t required in the production of homemade jerky, it is recommended because it inhibits the growth of bacteria, reduces spoilage and improves the overall color and flavor of the finished product.

*To test for doneness, remove one piece of jerky from your drying device and allow it to cool slightly. Bend the test piece into the shape of a horseshoe. If it cracks but doesn’t break, it’s considered dry enough and ready to eat.

Because of the possibility of microorganism contamination, do not reuse the marinade once the meat has been removed. Be safe and discard marinade.

Look for meat cuts that have the most lean meat for the money. Good cut choices include top and bottom round, eye of round, sirloin, and flank steak.


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