Simple Jerky

[sausageman]

This recipe works great on red meats or turkey!!!

For each 3 Lb. of meat
1 tsp. salt (Kosher)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. black pepper
1/4 cup soy sauce
1/3 cup Worcestershire sauce
1 tsp. sausage cure

Prepare meat by removing all fat, sinew and gristle. Cut into strips about 1/2" X 1/2", or if you prefer a dryer jerky cut as thin as possible. You can also pound the strips flat with the bottom of a beer bottle, I have one handy at all times just in case.
Mix above brine in a large bowl, I prefer stainless steel to prevent leaving a perminent stain, the wife hates that!
Soak the meat in the brine 24 hours, mixing several times and keep the bowl covered to prevent the meat from drying.
Once brined the meat needs to be dried. You can use a dehydrator, oven, or I like to use a smoker. Place the strips flat on a mesh screen, do not overlap the pieces, they will not dry evenly. Sprinkle course ground pepper over the meat to taste. If you use the oven take my advise, place an old cookie sheet on a rack below the jerky to catch the drippings.
When using an oven or smoker set your temp at 180 degrees, dampers open or oven door slightly open to allow moisture to escape. A dehydrator may take 8 to 10 hours, oven or smoker takes about 2 hours. Jerky is ready when it appears dried.
Do not store jerky in closed plastic bag, it will mildew. Keep it in a paper bag. It won't be there long.

[Salmonsmoker]

Sausageman,

I have been using ground meat and a Jerkey Shooter to make my Jerkey for several years (the ground meat recipe uses a lot less seasoning because it is mixed directly into the meat) - however, this recipe sounds like a good reason to make a batch of cut jerkey. I prefer a sweet & smokey flavor in my jerkey so I would add to the above, a couple TBSP of dextrose sausage sweetner.

Flatening the meat with the bottom of a beer bottle is an excellent idea - and for sure that is excellent advice about storing jerkey in a paper bag.

Thanks for the recipe.

Salmonsmoker

[sausageman]

I have also replaced the soy sauce with teriaki, this sweetens up the taste. That's the great part of sausage / jerky making, finding the perfect mix for your taste.
Happy smoking

[Salmonsmoker]

Sausageman,

To "control" the amount of dryness and tenderness in my jerky (made from ground meat) I lay the strips directly on the dehydrator trays and dry them till they are easily turned over, then they go into the smoker for 6 hours while the temperature is gradually raised up to 180 degrees, thus "cooking" the meat. This results in a chewey but tender jerky that goes down like sweet, smokey, jerkey-flavored candy.

The variations are endless and any individual taste can certainly be accomodated. Mainly, it is fun to experiment, and when guests come back for more or ask if they can take some home, I know it is a success.

Enjoy,

Salmonsmoker