Sticky South-Of-The Border Jerky

If the doctor has put you on a cholesterol-lowering diet, it’s almost a given that you have been advised to forgo “red meat.” But is it really necessary, considering the fact that beef producers are raising grass-fed cows these days? Averaging 24mg of cholesterol per ounce, today’s grass-fed beef nearly rivals the dark meat of turkey or chicken.

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 cayenne pepper (2.75 g)
1 1/4 tsp onion powder (4.5 g)
2 1/2 tsp cumin powder (5.75 g)
1 1/4 tbsp garlic powder (11.7 g)
2 1/2 tbsp Ancho chili powder (21 g)
1/3 cup ice cold water (75 ml)
2 1/2 cups corn syrup or honey (840

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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