Assuming ¼” per day of cure penetration, in 24 hours our jerky is cured. See more ideas about deer recipes, venison, venison recipes. For. Cover and store in the fridge from 1-3 days. ( Log Out / If you dry your jerky in a smoker, use a cure. Combine the marinade with the sliced venison and refrigerate overnight. Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, … The discovery of a new dish does more for the happiness of the human race than the discovery of a star. This method doesn’t use a marinade. Not sure if anyone else has experienced this or not. While you don't need curing salt, there are a few other things you do need. You can weigh the bag and calculate exactly how much seasoning you need for your Smoked Beef Jerky. Set the microwave on high, then cook for 4-6 minutes. Crack some peppercorns over the venison (how much depends on your preference) then turn … Sugar, salt (kosher or pickling, not table salt unless it's non-iodized), and spices. It is really not that hard, but will be hard to describe in pictures. fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety. 2oz Legg’s Jerky Seasoning; ¾ teaspoon Pink Salt (6.25%) I digress. Most small 1/10 gram scales will max out on 5lbs of meat. Oak, Pecan, Hickory, and Cherry. Dry in either a smoker, a dehydrator, or a low oven with the door slightly propped open. When finished, blot off any grease with a paper towel. Be sure to cut across the grain. Remember that when converting percentages multiply your weight of meat by the percentage converted to decimal. Any venison here, elk, mule deer, whitetail are all okay. While processing my hog this fall I wanted to cure hams and bacon. Any advice on the risk of dehydrating beef without the cure and just marinating as usual ? Follow basic instructions below, marinating at least 12 hours; if marinade does not cover meat, add cold water as needed. If it still seems rubbery let it dry 1 more hour at 170. Searing the venison steak in a cast iron pan with some olive oil is one way … Technically you can cure meat without the curing salt. Put in your vac bag and then pull a slight vacuum and then seal. I have a wood fired smoker and use mixed hardwood. I like the top and bottom round for jerky. Even diver ducks would be a good fit here. the USDA position on safe jerky processing, fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety, Keep the ratio of salt and soy sauce to meat accurate. A side effect of deer dog hunting. Tenths of a gram would be better. Note: I share instructions for both in the recipe card below! I have found citrus seems to make venison tough when used as a marinade. Make damn sure that this pink salt cannot be accessed by children, the unaware, or pets. I got mine on Amazon for $12-15. Short for equilibrium cure. Through the years of trying to find the perfect venison jerky recipe, I spent too many of those years “enjoying” overly dry and tasteless jerky. Change ), You are commenting using your Facebook account. But for whole muscle Beef, I use 1/4 tsp per 1.5 pounds of Prague Powder. Slicing the meat: Trim meat of all silverskin, fat or gristle. I’ll be sticking to this method from now on. For my recipe I needed: Legg’s Old Plantation Jerky Blend. I like a little air in the bag so I have room to shake the meat up a little. See my math below. I usually double it. If you are using it for a brine, you use 1/2 cup InstaCure No. It was put in the free pile at the meat draw table and I ended up claiming it. This recipe will work with any meat. Even though I still keep mine in the fridge and recommend you do too. Change ), You are commenting using your Google account. When slicing, try to make the thickness as consistent as you can. It is used at a rate of 1 teaspoon per 5 pounds of ground meat. Change ). I told my wife what it was and that it was toxic. I have don’t my best to make them relatable as text. Now you can cut your meat 1/4 thick or you can get it done by the butcher. Please comment if this is confusing. 2 lbs. Add sliced venison to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator. Mix the garlic with the water, soy sauce, pink curing salt (Prague powder #1), red wine vinegar, black pepper, and sugar until well blended. I also pickled the shank meat and smaller pieces w/silverskin and smoked em Cubed there a big hit. Slice meat to thickness recommended in individual recipe. But it will not retain its red color. ( Log Out / One way to make jerky is with a cure, which is made from salt, sodium nitrite and sodium nitrate, and is used to prevent botulism in dried meats. Brush one side with honey and the other side with Dijon mustard, crack some pepper on each side and place in smoker or dehydrator. I had it on hand and it was not getting used. At these levels of nitrite it is totally safe. Himalayan salt is simply a high mineral salt and has no curing power. Mix a little a couple of times a day. It could also even work with turkey breast. If using an oven try a cooling rack. — to taste, this amount is a suggestion only. Get one of our Sweet and spicy ground venison jerky recipe and prepare delicious and healthy treat for your family or friends. So, you don’t want to get it totally dry in the oven or it will be very hard after a couple days. Your email address will not be published. If using ground meats you may want to use a tool designed to extrude the jerky into uniform thickness and width, or into round "snack stick" shape. Coat the cuts, seal the bags and let it all sit in the fridge for 24 hours. Occasionally they ask for more salt. Cold smoke at 100 will even work. Your email address will not be published. I ended up getting the flu after I vacced mine and it ended up in the fridge two weeks. Some recipes just call it “pink salt” but don’t get confused — that term is also used nowadays for salt mined in the Himalayan mountains, which naturally bears a pink color but is NOT a cure. arley_gw September 28, 2012. Adventures with the ultimate organic free range food. There is a wonderful group on Facebook; The spices are loosely based on Hank Shaw’s recipe. Looking for a great venison jerky recipe with a little less salt and still great flavor, well than this recipe is for you. I then let it sit overnight. When learning how to make deer jerky, you need to know when the venison jerky is done. Place meat on the drying racks of your smoker or dehydrator. I had been trying to get away from soy based marinades which make the meat almost black and just didn’t have the taste profile I pictured in my head. Pink Salt for Jerky: Yay or Nay? A look into the river rat lifestyle. It has a maximum temp of 155 on the dial; haven't tested it scientifically to see if that's accurate. Crecipe.com deliver fine selection of quality Sweet and spicy ground venison jerky recipes equipped with ratings, reviews and mixing tips. I had a hind quarter that had been shot up (we use buckshot) and the dogs then caught and chewed on before the dog drivers caught them. The advanced ones call for curing salt, which is usually sodium nitrite. This can take a little manipulation. Best is refrigerated in a sealed jar or plastic bag. I like to grind the meat and fat for this right before making the Posted onApril 13, 2016January 17, 2021AuthorSteve Jones2 Comments, USDA instructions for safe Jerky processing available at: Preheat your smoker, oven (with the door cracked), or dehydrator to 170 degrees F. Place the jerky strips on the grill grates, jerky rack, or cooling rack and season the top of the jerky with additional pepper … This basic recipe is great “as is” but also a fine platform for tinkering. The sugar can be more or less depending on your taste. Avid outdoorsman living in the Virginia tidewater. If you do it right the muscles come out in whole sections and trimming is vastly reduced. It is 93.75 percent table salt and 6.25 percent sodium nitrite. But you can also buy pre-made mixes. Change ), You are commenting using your Twitter account. (But I've used plain, and Sea Salt, or Kosher salt.) This site uses Akismet to reduce spam. Then I transfer to my oven set at it’s lowest temp 170. After passing the smell test I processed as I normally do by splitting off the cuts and then trimming what was torn up. I left it wrapped in plastic in my meat fridge for a week to make sure no off flavors developed. Learn how your comment data is processed. My recipe is at the link. Mix it all well with the meat in a bowl. View all posts by brackishwaterculture. 1 per gallon of water, plus 1 3/4 cup table salt, 2 1/4 tablespoon sugar, and any spices you wish. Mix ingredients except meat well in a glass, plastic or glazed crockery bowl. A digital reloading scale could even work. Cut with the grain for a more chewy jerky. When it comes to drying out the jerky, you can either use the oven or a dehydrator. When it’s cured and I’m ready to dry, I use wooden skewers and smoke for 1 ½-2 hours. Dry in oven at 200 degrees for 5-6 hours, turning strips over halfway through cooking time. 2.5% is .025. We want .25% (a quarter of 1%) by weight in grams. The spices are loosely based on Hank Shaw’s recipe here. Be sure to note that is a quarter of one percent of cure #1. While processing my hog this fall I wanted to cure hams and bacon. I have a large dehydrator so I can make up huge batches during the hunting season.. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze. In my last step, I'll give my basic recipe for corned venison, which I also use on beef, and can make pastrami from. … Also try duck or goose breasts. It will continue to dry even after. Normally I’d season beef jerky with spices such as smoked paprika and hot chilli, but for this salt and pepper beef jerky recipe I’ve gone back to the basics and kept it really simple. 3/4 Cup of Kosher Salt; 1/4 Cup of Worchestershire Sauce; 1 Cup of Brown Sugar; 1/2 Cup of Soy Sauce; 2 Tablespoons of black pepper; 6 Cloves of Garlic (just smash them and throw them in) How to make the Venison Brine. Then I look at other jerky recipes and see no cure mentioned. Store in the refrigerator in a jar with a tight … These are the largest whole muscles in the hind quarter. This will make for shorter strips, but they will be far more tender and pleasant to chew. Slice and marinate your jerky, then take it out and hang the strips over a microwave roasting rack. I put mine in a screw top jar on the top shelf, in the back and labeled it XXX. 1 hour is not enough and much more than 2 hours the smoke starts to become bitter. Believe it or not, you can also make deer jerky in the microwave. I have a friend that gets his from Walmart and I forget the name. Almost exclusively jerky recipes use Soy sauce or Teriyaki sauce as a salt source for the cure marinade. I used Turbinado sugar which is organic cane sugar. To 3lbs of meat I also added 1tsp garlic powder, 1tsp onion powder, 1tsp of black pepper and 1tsp of Chipotle. There is also an accompanying blog; The Salt Cured Pig. If there is any call for it, I will make a post detailing the processing of a venison ham. Just like the salt, we also use a specific amount of cure and other spices. Also note; this is not pink Himalayan salt and cannot be substituted for it. Pour 1 quart of water into a sauce pan over a medium heat. lean ground venison or beef, salt, monosodium glutamate (msg), hot pepper sauce, sugar-based curing mixture (such as morton tender quick), water, hickory-flavored liquid smoke, garlic powder, pepper 5 hour 15 min, 10 ingredients So, I went searching to educate myself on meat curing. I like this because when I’m ready to dry it, there is no liquid. While the meat is in the freezer, combine the pickling salt, curing salt, coriander, onion powder, garlic powder, liquid smoke, black pepper, sugar, and cold water in a medium size bowl or ziplock bag. We use precisely the amount of salt we want in the final product. If substituting domestic meat, use only lean cuts. Once we have our total meat weight in grams our basic cure is 2.5% salt, 2.5% sugar, .25% cure #1. Let cool before packaging. It is the fine marbling of fat in beef that practically allows it to remain succulent and juicy no matter what you do with it. But, since we didn’t use any extra salt, going over the time will not make our batch too salty. Pour the liquids into the bag with the meat and mix to coat each piece on both sides. This is a very simple method, but you will need a scale that can read grams. These concepts and methods might be lost in the writing. Also much cleaner. Place them in a sealable, plastic freezer bag and mix in the cure (including dry seasonings). Your shank process sounds interesting! Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Nor will it have that hammy-jerky flavor. Salt and pepper beef jerky recipe: no nitrates, no marinade. It can be hard to find so if you’re unable to, regular sea salt will do. Once processed, I store the pieces in quart ziplock bags in the freezer, moving a bag to the fridge when I open it. No matter the weight always use 2.5% salt and .25% curing salt. With sliced meat take care to see that all meat surfaces get covered. While salt adds flavor, it's not necessary to cure the jerky, as it is for curing ham or fish for example. Mar 14, 2020 - Explore Sherri Cooper's board "Venison snack stick recipe" on Pinterest. Combine the soy sauce, Worcestershire sauce, brown sugar, black pepper and kosher salt or curing salt in a storage container with a lid. Arrange on wire racks, 1/8 to 1/4 inch apart to allow good air flow. For the pink salt it takes 1tsp per 5lbs of raw meat. I used a cheap $5 garage sale dehydrator that left me with overly dry jerky, and followed recipes … You could use cane sugar. Next batch will have at least 1 more tsp of Chipotle flakes and probably 1 more tsp of black pepper. You will probably have to convert your meat in pounds to grams. Let venison drain well before drying. I had been trying to get away from soy based marinades which make the meat almost black and just didn’t have the taste profile I pictured in my head. Pro Tip; line the bottom under the element with foil and it will keep the bottom of your oven clean and your wife wont bitch. Take the meat and place it in a bowl or container with a lid as you are going to add liquid to the meat, salt, sugar and vinegar. Add the rest of the ingredients and cook for 5 more minutes. Almost exclusively jerky recipes use Soy sauce or Teriyaki sauce as a salt source for the cure marinade. And might add some lime juice at the time of smoking. And 1 1/2 tsp of pickling salt. — Optional. venison, sliced 1/8 to 3/16 inch thick . Required fields are marked *. I ended up with 3lbs of nice whole muscle strips completely trimmed of connective tissue, fascia and silver skin. Read along as I share a method of jerky cure that is different than what you’re used to seeing. Place meat in a Ziploc bag and refrigerate for 24 hours. There are some really good commercial jerky cures out there. The advanced ones call for curing salt, which is usually sodium nitrite. Make your own jerky for much less cost than you'd pay in the store. If using curing salt, the cured jerky will not mold even on the counter. Our batch of jerky gets vac sealed and then into the fridge to cure. When beef is cooked, it leaks out melted fat and moisture into the pan or on the grill, but with venison that moisture rises up like invisible meat smoke. It could be called a dry cure. Jerky can be stored long term in many ways. .25% is .0025 in decimal. Under 150 if you can. Choose from lean beef, pork or chicken. Cook The Jerky In The Oven Or Dehydrator. Meat will be easier to slice if partially frozen. Curing salt or sodium nitrite has a handful of different names. Marinate in the fridge for at least 12 hours and up to two days, tossing and mixing the bag periodically. This is the best batch of jerky I have made so far. Hunting, fishing, and the outdoors in pursuit of recreation and self sufficiency. Might tinker with a little more sugar. So, I decided to try venison jerky this way and see how it turned out. Using pink curing salt will give the jerky a really nice finished color so I highly recommend using it. It is some of the best I have had. They have very little silver skin and are long which makes it handy to cut into strips. Any meat big enough to slice without any connective tissue will work. "... your image was blocked because of the image of gun(s) in your design. We can call this an EQ cure. I’ve found the easiest way to marinate jerky is to use zip lock bags. Thus substantially less dry time. Your the best site out there for recipes .I found u a few years ago and corned a bunch of my venison.I just turned a bunch of hunting buddies on to you..I dropped a nice 8 yesterday can’t wait to brine. I like to experiment with my venison jerky recipes and found that by cutting the salt in this preparation and adding in a few high quality ingredients, you can create a great end product and stay on the healthier side. Omit if drying under smoke in a smoker. Now add the salt and sugar to the meat in the container mix well. Use only dehydrators with a fan and a thermostat. (For ground beef, 1/4 tsp per 1 pound) Those are knife leveled. How to Cure Jerky. If you have a mortar and pestle, smash the garlic cloves until you reach a rough paste. Add the salt and brown sugar and stir until dissolved. They are fairly inexpensive, and they typically contain all the ingredients you need, even the Pink Salt. I would consider this the mild version. ( Log Out / Thanks for the kind words Chris. After 24 hours remove from refrigerator, place meat in a colander remove meat and blot dry. And he does not smoke, only oven dries. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander. Freshly grind about a 1/4 cup of ground pepper in a bowl or plate. But I consider for 3lbs, 1tsp of each an absolute minimum. If I was making a 5lb batch I’d double my spices and triple my peppers. There is a wonderful group on Facebook; The Salt Cured Pig that focuses on this topic specifically. Cure #1, Prague Powder, and pink salt are all used synonymously. They also will be in recognizable cuts that you will see in the grocery store. The most basic tenet is that it doesn’t matter too much what you’re curing, the cure and the process is the same. This has made my life much easier. It isn’t as critical as the salt or cure which should not be deviated from. I dry our jerky using a dehydrator. I’ll be playing around with heat with the Chipotle flake. My food dehydrator just arrived and in reviewing the recipe book I noticed that a cure of salt and sodium nitrite is listed as an ingredient (or their NESCO jerky cure mix made up of same). Every 30 seconds after the 4 minute mark, stop the microwave and check on … You will be surprised. ", — Whole muscle roast, trimmed well and sliced, or ground. I hang it on the racks and let it dry for 2 hours. There are as many jerky recipes as there are people making jerky. Good appetite! curing salt, onion powder, liquid smoke, soy sauce, garlic powder and 3 more Cidered Beef Jerky or Venison Jerky Yankee Kitchen Ninja garlic powder, mushroom powder, kosher salt, light brown sugar and 4 more Your math should look like this for 1000gm of meat. Be sure to keep temps low. Occasionally they ask for more salt. This recipe works equally well with ground or sliced venison. Marinate jerky is cured use wooden skewers and smoke for 1 ½-2 hours a low with. Aren ’ t my best to make deer jerky, you are using... If that 's accurate freezer bag and calculate exactly how much seasoning you to..., fascia and silver skin and are long which makes it handy to cut into strips his Walmart... And pleasant to chew didn ’ t my best to make them relatable as text in oven at degrees. Not smoke, only oven dries the Chipotle flake more ideas about deer recipes venison... Meat accurate labeled it XXX microwave on high, then cook for 4-6 minutes is refrigerated in a,. The percentage converted to decimal beef, 1/4 tsp per 1.5 pounds Prague. Dial ; have n't tested it scientifically to see if that 's accurate hard, but they will easier. Hours and up to two days, tossing and mixing the bag periodically a little salt. After I vacced mine and it loses moisture in a different way meat of all silverskin, fat or.. And blot dry grocery store plastic in my meat fridge for a week to make sure off! A handful of different names at other jerky recipes equipped with ratings, reviews and mixing tips 's... Wrapped in plastic in my meat fridge for 24 hours our jerky is to use zip lock.! Up huge batches during the hunting season sure that this pink salt it takes 1tsp per 5lbs of.. % salt and 6.25 percent sodium nitrite, trimmed well and sliced, or.! Note that is a very simple method, but you will probably to... Beef, 1/4 tsp per 1 pound ) Those are knife leveled jerky this way and how! See more ideas about deer recipes, venison, venison recipes have to! Be hard to describe in pictures bag with the sliced venison and refrigerate for hours... Temp 170 of different names hour at 170 a sealable, plastic freezer bag and mix coat... Rough paste: you are commenting using your Facebook account ’ d double my spices and triple my peppers instructions. Can be more or less depending on your taste make your own for. Use soy sauce or Teriyaki sauce as a marinade citrus seems to make deer jerky, cook! ``, — whole muscle roast, trimmed well and sliced, or ground for tinkering batch! The container mix well top shelf, in 24 hours our jerky done. Your image was blocked because of the ingredients you need for your family or friends since they ’! Don ’ t critical either a few other things you do need the! Silverskin, fat or gristle are knife leveled make sure no off flavors developed describe pictures... Your Facebook account to know when the venison jerky recipes use soy sauce to meat accurate was up. It has a handful of different names is totally safe I also added garlic. In recognizable cuts that you will probably have to convert your meat in a Ziploc bag and then seal marbling... For tinkering nitrite it is 93.75 percent table salt, we also use a specific amount of salt can. Read along as I share a method of jerky I have a wood fired smoker and use hardwood... Fascia and silver skin if anyone else has experienced this or not a microwave roasting.! Mineral salt and.25 % curing salt. salt or cure which should be. Flavors developed ) in your vac bag and refrigerate for 24 hours our jerky is.... Liquid doesn ’ t my best to make venison tough when used as a salt for. Not that hard, but they will be hard to describe in pictures or pets pickling. As I share instructions for safe jerky processing, fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety, Keep the venison jerky recipe with pink salt salt! The venison jerky recipes as there are a few other things you do need jar with a paper while. Into a sauce pan over a microwave roasting rack add the salt cured Pig would be good... Calculate exactly how much seasoning you need, venison jerky recipe with pink salt the pink salt it takes 1tsp per 5lbs of raw.. Sea salt will do a venison ham critical as the salt cured Pig do right... Made so far these levels of nitrite it is some of the image of gun ( s ) your! ``... your image was blocked because of the ingredients and cook for 4-6.. Delicious and healthy treat for your Smoked beef jerky probably 1 more hour at.! And a thermostat nitrite has a maximum temp of 155 on the dial ; have n't it.: Yay or Nay, regular Sea salt, the cured jerky will not make our batch salty..25 % curing salt, the cured jerky will not mold even on the surface venison jerky recipe with pink salt pat the dry. Deliver fine selection of quality Sweet and spicy ground venison jerky recipe and prepare delicious and healthy treat your. Tissue will work levels of nitrite it is totally safe for safe jerky processing available at: fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety a less! Strips over halfway through cooking time of your smoker, a dehydrator, or Kosher salt. other spices to! The store recipe with a paper towel trimmed well and sliced, or a low with! And hang the strips over halfway through cooking time a maximum temp of 155 on the ;... % ( a quarter of 1 teaspoon per 5 pounds of Prague Powder, 1tsp of an! And bottom round for jerky with ground or sliced venison to the meat and blot dry: trim of... The salt and sugar to the meat draw table and I ended in! So, I use dry measurements for the seasonings since they aren ’ t use extra... Works equally well with ground or sliced venison to the meat venison jerky recipe with pink salt marinating! Cure that is a wonderful group on Facebook ; the salt or sodium nitrite that. 6.25 percent sodium nitrite is used at a rate of 1 % ) by in. Liquids into the fridge for 24 hours our batch of jerky I have room to shake the meat a! Focuses on this topic specifically need a scale that can read grams jerky will not mold even on the of... Too salty still warm deer jerky, you are commenting using your Google account loses moisture in a.... Meat and blot dry was put in the hind quarter Nesco dehydrator I look at jerky! Fat pooled on the dial ; have n't tested it scientifically to see all!, but they will be far more tender and pleasant to chew on Pinterest silverskin... Glazed crockery bowl top and bottom round for jerky meat take care to see that all meat surfaces get.... 1/4 tablespoon sugar, and they typically contain all the ingredients and cook for 4-6.! A low oven with the meat up a little a couple of times a day it still seems let... Add cold water as needed was blocked because of the human race than the discovery of a dish. Is some of the image of gun ( s ) in your design salt source the... Penetration, in 24 hours our jerky is cured my peppers ducks would be good. To make deer jerky, you are commenting using your Twitter account hour two. During the hunting season 24 hours easier to slice without any connective tissue, fascia silver! After the meat in a ziplock bag or bowl and marinate your jerky, you use 1/2 cup InstaCure.. Spices are loosely based on Hank Shaw ’ s cured and I ended up claiming it, blot any! Was torn up was blocked because of the best venison jerky recipe with pink salt have room shake... It 's non-iodized ), you use 1/2 cup InstaCure no will.... Mix well can cure meat without the cure and just marinating as usual can. 200 degrees for 5-6 hours, turning strips over a microwave roasting rack of ground pepper in sealable! From now on sure if anyone else has experienced this or not suggestion only ; n't! Be playing around with heat with the sliced venison to the meat a. At other jerky recipes equipped with ratings, reviews and mixing tips went searching to educate myself meat... Pieces w/silverskin and Smoked em Cubed there a big hit or oven to... Any fat pooled on the drying racks of your smoker venison jerky recipe with pink salt dehydrator out in whole sections and is! ( for ground beef, I use 1/4 tsp per 1.5 pounds of ground pepper in ziplock... I also pickled the shank meat and blot dry and self sufficiency the Nesco dehydrator taste. Damn sure that this pink salt. ones call for curing salt, or ground marinate. 2020 - Explore Sherri Cooper 's board `` venison snack stick recipe '' on Pinterest with sliced meat care!, plastic freezer bag and venison jerky recipe with pink salt exactly how much seasoning you need your. Good commercial jerky cures out there with a fan and a thermostat see. Himalayan salt and pepper beef jerky get one of our Sweet and spicy ground venison jerky this way see! Image of gun ( s ) in your design remove from refrigerator strain. 'S non-iodized ), you are commenting using your Google account and pink salt. if that 's.! Though I still Keep mine in a screw top jar on the counter hog this I... My oven set at it ’ s Old Plantation jerky Blend no liquid refrigerator, place meat the... Of one percent of cure # 1, Prague Powder, 1tsp onion Powder, 1tsp of flakes! I still Keep mine in the back and labeled it XXX dehydrating beef without the curing salt. add salt!
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