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#4439146 - 09/22/10 06:43 PM Home made jerky cure & seasoning
eh76 Offline
Campfire Oracle

Registered: 12/17/06
Posts: 44721
Loc: North of Liberalism in Wyoming
2/3 Cup Morton Tender Quick
1/2 Cup Pickling Salt
2/3 Cup Morton Hickory Sugar Cure
3 TSP Cayenne Pepper
3 TSP Black Pepper
6 TSP Garlic Powder
3 TBSP Canada Favorite Seasoning
Mix the above ingredients in a bowl and then put in shaker bottles.

I usually “cure” my jerky in a plastic container overnite. I cover the bottom of the container with the jerky cure, put a layer of meat in, sprinkle the top of that layer, place another layer, sprinkle the top of that layer and so on until I have all my meat in there. The next evening I will put it in my dehydrator on 145 degrees and check it periodically.

You can use your oven on the lowest setting and prop the door open with a wooden spoon to allow the air to circulate and not get too warm.
You can use this on ground meat (without any fat added) to make jerky also. For that I use 1 ½ TBSP of cure and 1/2 cup of ice water per pound of meat. It takes about 5 minutes to get it mixed thoroughly. Wrap it up in plastic wrap or store in a plastic container overnite. You will want a jerkyshooter to do it this way.

You can also add a little liquid smoke to either recipe when curing. The beauty of this is you can change the flavorings to suit your taste as long as long as you keep the basic cure.

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#4464223 - 10/01/10 07:19 AM Re: Home made jerky cure & seasoning [Re: eh76]
sse Offline
Campfire Outfitter

Registered: 02/16/02
Posts: 7994
Originally Posted By: elkhunter76
2/3 Cup Morton Tender Quick
1/2 Cup Pickling Salt
2/3 Cup Morton Hickory Sugar Cure
3 TSP Cayenne Pepper
3 TSP Black Pepper
6 TSP Garlic Powder
3 TBSP Canada Favorite Seasoning
Mix the above ingredients in a bowl and then put in shaker bottles.

I usually “cure” my jerky in a plastic container overnite. I cover the bottom of the container with the jerky cure, put a layer of meat in, sprinkle the top of that layer, place another layer, sprinkle the top of that layer and so on until I have all my meat in there. The next evening I will put it in my dehydrator on 145 degrees and check it periodically.

You can use your oven on the lowest setting and prop the door open with a wooden spoon to allow the air to circulate and not get too warm.
You can use this on ground meat (without any fat added) to make jerky also. For that I use 1 ½ TBSP of cure and 1/2 cup of ice water per pound of meat. It takes about 5 minutes to get it mixed thoroughly. Add some viable ecoli and salmonella cultures, wrap it up in plastic wrap or store in a plastic container overnite. You will want a jerkyshooter to do it this way.

You can also add a little liquid smoke to either recipe when curing. The beauty of this is you can change the flavorings to suit your taste as long as long as you keep the basic cure.

There we go, fixed it for ya...LOL
_________________________
The Word Association Game thread, gone but not forgotten...

Regards, sse


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#4464273 - 10/01/10 07:44 AM Re: Home made jerky cure & seasoning [Re: sse]
Whelenman Offline
Campfire Tracker

Registered: 09/19/04
Posts: 6683
Loc: The town Del Shannon made famo...
Oh boy! were we go again!
_________________________
Well we're Green and we're Gold, and we play better when it's cold. All us Cheese heads have our favorite superstar. We love Brett Favre.

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#4464322 - 10/01/10 08:02 AM Re: Home made jerky cure & seasoning [Re: Whelenman]
M1894 Offline
Campfire Ranger

Registered: 08/25/07
Posts: 2225
Loc: Central NY
Originally Posted By: Whelenman
Oh boy! were we go again!


_________________________
Phil

“The public cannot be too curious concerning the characters of public men.” —Samuel Adams

"All men having power ought to be distrusted to a certain degree." --James Madison

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#4464354 - 10/01/10 08:13 AM Re: Home made jerky cure & seasoning [Re: M1894]
M1894 Offline
Campfire Ranger

Registered: 08/25/07
Posts: 2225
Loc: Central NY
_________________________
Phil

“The public cannot be too curious concerning the characters of public men.” —Samuel Adams

"All men having power ought to be distrusted to a certain degree." --James Madison

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#4473601 - 10/04/10 04:44 PM Re: Home made jerky cure & seasoning [Re: M1894]
eh76 Offline
Campfire Oracle

Registered: 12/17/06
Posts: 44721
Loc: North of Liberalism in Wyoming
Been out doing some hunting and having some real fun.....if you don't like it or agree with it....don't do it.

sse is just ribbin me is all....

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#4481949 - 10/07/10 01:43 PM Re: Home made jerky cure & seasoning [Re: eh76]
Mannlicher Online   happy
Campfire Oracle

Registered: 11/08/03
Posts: 41416
Loc: N. Central Florida, and Miami
yeah we know...............

We ALSO know that he uses margarine............... laugh
_________________________
Sam......

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#4504507 - 10/15/10 08:20 AM Re: Home made jerky cure & seasoning [Re: eh76]
M1894 Offline
Campfire Ranger

Registered: 08/25/07
Posts: 2225
Loc: Central NY
Originally Posted By: elkhunter76
Been out doing some hunting and having some real fun.....if you don't like it or agree with it....don't do it.

sse is just ribbin me is all....


Ya , guess I catch on slow blush
Sounds great to me , with any luck I'll be able to try it out this fall cool
That store bought stuff is expensive and often to over flavored.


Edited by M1894 (10/15/10 08:21 AM)
_________________________
Phil

“The public cannot be too curious concerning the characters of public men.” —Samuel Adams

"All men having power ought to be distrusted to a certain degree." --James Madison

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#4507256 - 10/16/10 12:05 PM Re: Home made jerky cure & seasoning [Re: Mannlicher]
sse Offline
Campfire Outfitter

Registered: 02/16/02
Posts: 7994
Be careful, or I'll start another "stuff sam don't like thread."
_________________________
The Word Association Game thread, gone but not forgotten...

Regards, sse


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#4507257 - 10/16/10 12:05 PM Re: Home made jerky cure & seasoning [Re: M1894]
sse Offline
Campfire Outfitter

Registered: 02/16/02
Posts: 7994
Quote:
Ya , guess I catch on slow

Evidently.
_________________________
The Word Association Game thread, gone but not forgotten...

Regards, sse


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