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Brown Sugar Jerky Recipe

We can show you how to make homemade jerky with your meat and one of our beef or venison jerky recipes, our Brown Sugar Jerky is easy to make and tastes so good! Most would agree that homemade jerky costs less and tastes better than what you buy at the store and when you make your own, you’re not subjected to the same old tired flavors you’ve been force-fed since you ate your first piece.

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)
2/3 tsp cayenne pepper (1.4 g)
1 1/4 tsp coriander, ground (2.13 g)
2 1/2 tsp white pepper (6.8 g)
2 1/2 tsp dry mustard powder (5.75 g)
1 1/4 cup brown sugar (290 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:
Add more brown sugar sweetness by brushing one part corn syrup or honey to three parts brown sugar over the top of the meat strips just prior to drying.

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.


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