Jerky With Cure Food

DRY CURE SOUTHWEST BEEF JERKY

Dry Cure Southwest Beef Jerky image

This was my first experiment with dry cure jerky. It's a peppery jerky with the flavors of chili. The beef sold as "fajita meat" works perfectly for jerky; it's lean and in good-sized slices. Prep time includes seasoning the beef overnight. Serving size is approximate - how much can you eat at one time?

Provided by EdsGirlAngie

Categories Lunch/Snacks

Time 15h

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
3 tablespoons chili powder
2 teaspoons cumin
1/2-3/4 teaspoon garlic powder
2 lbs sliced lean beef (I use the beef labeled as "fajita meat")

Steps:

In a bowl, combine all ingredients and really rub the dry ingredients into the grain of the meat; really get it worked in Cover and marinate overnight.
If you have a dehydrator, by all means use it.
My oven method: Place aluminum foil on oven rack.
Preheat oven to 170 degrees F (that's as low as my oven will go--).
Put meat on baking racks then set on the foiled oven rack to dry.
Prop the oven door open with an oven mitt to allow moisture to escape.
In my oven, it takes about 7 hours for complete drying; slightly less if you use very thin slices (mine are about 1/4 inch thick).

JERKY WITH CURE

Jerky With Cure image

I see there I see there are a lot of jerky recipes here but they all seem to lack on thing to make jerky you have to cure it. This helps flavor and tenderises the meat a little more it also lets you "Jerk" the meat. Jerky is easy to make and the rule is marinaded it like how you like your steak and you should not go wrong.

Provided by Tayous1

Categories Lunch/Snacks

Time P2DT6h

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

4 -5 lbs meat, of your choice
1/4 cup salt
1 cup sugar
1 tablespoon vinegar

Steps:

Now you can cut your meat 1/4 thick or you can get it done by the butcher. 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. Now add the salt and sugar to the meat in the container mix well. You can add more salt or sugar if you like it is based on taste if you like your jerky salty then go with more salt then sugar just say in the 1 1/4 cup area with the dry ingredients. After you mix the dry ingredients add the vinegar to it. The vinegar makes any fat you did not cut off loosen up during the curing possess it also makes it easy to pull or cut the fat off before you dehydrate it. Then fill the container with water use cold water as hot water sometimes cooks the meat a little. Stir up the sugar and salt and place in the refrigerator for about 24 hours.
After 24 hours is done take the container empty the cure out of it and if you want wash the meat in cold water to get off any extra cure. Add any type of marinade you would like if you like if you like it on your steak add it to your marinade anything from garlic powder, Worcester sauce, soy sauce, liquid smoke, A1 or even Heinz 57! Add what you'd like and let sit for another 24 hours. After that drain off liquid and add to your smoker, dehydrator or oven.

Nutrition Facts : Calories 194.2, Sodium 7073.4, Carbohydrate 50, Sugar 50

HAMBURGER BEEF JERKY

Hamburger Beef Jerky image

THE BEST beef jerky recipe. I have made a ton of recipes out of all kinds of things. Roasts, steaks, etc. But the only stuff I get asked for is this stuff. It is so cheap and so versatile.

Provided by Oster71

Categories Lunch/Snacks

Time 6h30m

Yield 5 lbs, 80 serving(s)

Number Of Ingredients 11

Ingredients

5 lbs 90% lean ground beef (90-92%)
4 1/2 teaspoons non-iodized salt
2 1/4 teaspoons Accent seasoning
3/4 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
2 1/4 tablespoons meat tenderizer
3/4 tablespoon pepper
3 tablespoons brown sugar
1/2 cup Worcestershire sauce
1/2 cup liquid smoke
1/3 cup ketchup

Steps:

Mix all spices with ground beef EXCEPT Worcestershire, liquid smoke and ketchup.
You need to really get your hands in to mix it well.
Press into strips with a jerky gun.
Mix Worcestershire, liquid smoke and ketchup in a shallow dish.
Coat strips with sauce.
Place on trays to dry.
Dry according to your dehydrator manufacturers instructions.
Other flavors as follows:.
Hot and spicy - mix Louisiana hot sauce with water to thin a bit. Coat strips and dry.
BBQ - thin your favorite bottled bbq sauce with water. Coat strips and dry.
Teriyaki - thin bottled teriyaki sauce with soya sauce. Coat strips and dry.

Nutrition Facts : Calories 54.5, Fat 2.8, SaturatedFat 1.1, Cholesterol 18.4, Sodium 46.9, Carbohydrate 1.2, Sugar 0.9, Protein 5.7

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