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EASY CURE MEAT JERKY
5
lb Meat, any cut
/2 c Non−iodized salt
/2 c Sugar
1
1
1
qt Water
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.
EASY CURE MEAT JERKY
33
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