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Just a few of Eldon's favorite sausage and jerky recipes that he thought you might like to try. See 219 more in The Sausage And Jerky Makers' Bible Book.
Apple Cider Jerky - Bratwurst - Cheesedogs - Chicken Italian - Pork Sausage Links - Slimm Jimmy Sticks - Andouille - Salami - Pickle & Pimento Roll - Beef Brisket Bacon

Apple Cider Jerky

Who can resist the mouth-watering flavor of beef jerky? Some might even call this healthy, low-calorie, snack food an addiction. Add the sweet, tangy flavor of apple cider powder and apple juice concentrate to the mix and you expand its appeal even more, especially among this nation’s certified apple lover’s.





1 lb lean beef or venison [454 g]
1 1/2 tsp pickling salt [9.75 g]
1/4 tsp Prague Powder #1 [1.4 g]
1/4 tsp allspice [0.60 g]
1/2 tsp cardamom [1.4 g]
1/2 tsp cinnamon, ground [1.1 g]
1 1/2 tsp ground black pepper [3.75 g]
1 1/2 tsp granulated sugar [7.35 g]
1 tbsp apple cider powder [22.5 g]
1 cup apple juice concentrate [237 ml]

1. Cut away all visible fat and connective tissue from the beef or venison.
2. Chill meat to 31°F (-0.55°C), slice into 1/4” (0.64 cm) thick strips, cut across the grain for a tender bite or with the grain for a chewy bite.
3. Combine remaining ingredients in a glass bowl or other non-reactive container; mix well. Add meat strips, cover, and refrigerate overnight.
4. Next day, arrange cured meat strips on oiled racks or screens in a single layer, leaving enough space between the pieces to allow sufficient air flow.
5. Dry meat strips at 145°F (63°C) in usual manner until meat is dried to about 40-50% of its original weight (green weight).
6. Remove one piece of jerky from dryer, cool slightly. Bend jerky into the shape of a horseshoe. If it cracks but doesn’t break, it’s considered dry enough and ready to eat.
7. Properly dried jerky should keep up to 2 weeks in a sealed container or you can vacuum seal and freeze up to 6 months.

Notes:
If you want to add a bit of sweetness, dribble honey over the top of the cured meat strips prior to placing them in an oven, smoker or dehydrator.

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.

If you dry jerky in an oven or a dehydrator but you prefer a smoked effect, simply add liquid smoke to the marinade at the rate of 1/2 to 1 teaspoon for each 5 pounds of meat. You can add more liquid smoke if desired.