Smoky & Sticky Jerky Recipe

My wife and I were taking pictures of my adopted family during one of their sausage making endeavors when Kaleb offered me a piece of venison jerky. It was so good that I asked him if he would mind sharing his recipe with me. “Certainly”, he exclaimed, “you can find it in the "Sausage And Jerky Handbook”. Stupid me!

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)
1 1/4 tsp ginger powder (2.88 g)
2 1/2 tsp coriander, ground (4.25 g)
2 1/2 tsp garlic granules (8.5 g)
2 1/2 tsp dry mustard powder (5.75 g)
5 tsp coarse black pepper (13 g)
5 tsp hickory smoke powder (11.5 g)
1/3 cup cold water (75 ml)
2 1/2 cups corn syrup or honey

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.*

*Because of the sticky glaze that covers the exterior of this jerky, it’s best to consume it right away or vacuum seal and freeze up to 6 months.

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.

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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