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Beef and pork jerky
Ingredients
Number of serving: 1
1/3 cup water
1 packet cure
1 packet seasoning
1 lb meat
Preparation
- Remove the meat from the package and place it in a bowl and have your surgical gloves ready, along with some paper towels in case you need to wipe anything.
- Cure is just cure and it does not come in any flavors, but the seasoning comes in many varieties, like in these pictures: for the pork; for the beef.
- Dissolve the cure and seasoning in the water, then mix with the meat and make sure the seasoning is evenly distributed throughout the meat.
- Fill the jerky shooter and carefully shoot 2-3 inch jerky pieces onto the dehydrator racks, making sure there is at least 1/2 inch in between the pieces.
- Place the lid on when done, plug the dehydrator and check it in 9 hours.
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