I have tried a lot of commercial jerkey cures and have found some good and some bad. The problem I have found with these mixes is that my results varied greatly from one time to the next , even when following instructions exactly. This led me to try perfecting my own jerky cure. I don't use any soy suace because I think it is basicly liquid salt. When I perfected my recipe, it turned out totaly different than any other home cure I have seen. First, look in the canning dept. at your local grocery and find a blue bag of Morton Tenderquick. It is a meat curing product. My recipe calls for the following ingredients for each pound of fresh meat. 1/2 tablespoon Morton Tenderquick. 1/2 tablespoon Mrs. Dash seasoning salt. 1/2 tablespoon Lawry's seasoning salt. 1 1/2 tablespoons brown sugar. Cut your meat of choice into 1/4 inch strips. place meat in a large tupperware bowl and mix with the jerky cure. Cover bowl and marinate in fridge for 24 hours. Dry in your usual method. I always smoke my jerkey in a charcoal meat smoker and add apple and cherry wood chips. I think the wood smoke really makes for a great taste, but indoor curing in an oven or dehydrater works fine also. If you are drying it indoors, you will probobly want to add some liquid smoke to the above ingredients. I hope you try this different recipe, and write back to see if you like it.

Posted by Don D. on April 06, 2000 at 22:22