Easy Cure Meat Jerky

Easy Cure Meat Jerky

Ingredients:
5 lb Meat, any cut
1/2 c Non-iodized salt
1/2 c Sugar
1 qt Water

Directions:
Trim all fat from meat. Slice meat with the grain as thin as possible. The meat slices nicely when
semi-frozen, or your butcher will do the slicing for you. Place the meat in cool brine and refrigerate
overnight. After no less than 12 hours, take the meat from the brine, rinse lightly and allow to dry
on paper towels for 1 hour. Place meat strips on the smoker racks and dry for 12 hours, using your
favorite fuel. When strips are the dryness you like, allow to cool and transfer into a ziplock bag for
taking on trips, hiking, camping, etc.
e-book://Pages/jerky_recipes.htm 2/15/2003
Jerky Recipes of 39
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