Jerky is essentially dehydrated meat that can be seasoned and stored without the need for refrigeration. Jerky can be made out of many types of meat, including beef, venison and other game, such as moose. If you're making your own jerky, you will have to cure and spice the meat prior to drying it to give it flavor and ensure its preservation. Curing your jerky is a simple task and is similar to seasoning regular cuts of meat.
Instructions
1. Cut the meat into 1/4-inch strips at a length of your choosing. Weigh the meat after you cut it to determine how much spice and cure you will need.
2. Measure the spices and cure according to how much meat you plan on turning into jerky. For a 2-lb. batch of meat, you will need 1 tbsp. of spices and 1 tbsp. plus 1 tsp. of cure. About 2 lbs. of meat is a manageable amount of meat to turn into jerky. Don't make batches any larger than that if you're new to making jerky.
3. Mix the spices and cure together and place the mixture into the seasoning shaker.
4. Lay the strips of meat on a flat surface, such as a cutting board or a table and pat them dry with a paper towel.
5. Sprinkle about half of the spice and cure mixture onto one side of the strips, flip the strips over and sprinkle the rest of the mixture onto the other side. Place the strips into a bowl and turn them over until the mixture has spread evenly over all dimensions of the strips.
6. Place the strips into the sealable plastic bag so they are all pressed in tightly together and place the bag into the refrigerator for about 24 hours before cooking.
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