If you are using beef, you need to get top round, bottom round, or london broil. The lesser amount of fat marbling, the better...
As far as a cure, I don't use it for jerky. This crap bag of seasoning had it in there but generally I don't use it. I bag it up in small bags and vacuum seal, toss bags in the freezer. You can leave a bag in the fridge for over 2 weeks uncured. However, I will guarantee you it will not last more than a few days. I had to get mine in the freezer or I would have eaten the whole tray of it
If you want to use a cure, do an internet search for instacure #1. You can get a "butter dish tub" for not a lot and it will last a long time, as you don't use much. I do use it for curing ham and bacon
Ensure all the fat is removed from the meat. Round or flank steaks are the best to use. Cut the meat with the grain in 1/4" thick strips in desired lengths. Lay the strips on a flat pan and pat dry and follow the instructions on the seasoning package. I am telling ya Hi Mountain seasonings are wicked.
Another vote for Hi Mountain jerky mixes - that stuff is awesome! I have tried several of their blends, but I personally like the 'mesquite' and 'hickory' mixes best. I've started adding in some 'inferno' as well to give it a little more kick. The inferno jerky just tasted like salted meat with some heat.
The meat gets put in a bowl, water gets added, then the mix/cure gets poured in and stirred up. I cover the bowl and it goes in the fridge at least overnight, of not for a day or two.
I don't use a dehydrator - I started to use one once, but it would've taken several hours, and I would've still have to be finish in the oven to get the meat above 160 deg. I have a gas stove/oven and three jerky racks. The oven is set on 200 deg, and the trays are slide in for a couple of hours. Then it gets a test test to see if it has dried out enough. My stove has a vent on top, so I don't bother leaving the door cracked.
I tried some other mix once, and I think the dog ended up getting almost all of that batch.
The 'cure' is sodium nitrate, it prevents the growth of bacteria that causes botulism and spoilage. Sodium nitrate is a preservative found in a lot of processed meats (like hot dogs).
Ok time to rebirth this thread, I got I smoker from santa this year and I''m bout to die to get some venison on it to make some jerky. I've done a test or two on it so far with no avail yet. I'm the type to use my own seasoning, never used a smoker to make it so I'm not sure of how long it will take. I know that...no I don't know that is why I'm rebirthing this thread. What is the best temp to try and keep the smoker at and how long. (there about) What is some of everyones Recipes?
:saluting
I've only made it in the conventional oven at app 150 with the door ajar, or the food dehydrator. I'd start low and slow and see how it goes. you can always turn up the heat/time, can't uncook overdone. trial and error. also depends on how thin you slice it. if it's well marinated/cured you don't really have to "cook" it, just make it dry.
