Cured Jerky (any kind)

By North Star



Ingredients.

1 pound lean meat
1 tablespoon commercial curing salt (IE. Morton Tender Quick Mix)
1 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

This method will produce the typical reddish color associated with commercial jerky. Trim fat from meat. Cut into 1/4 thick slices, about 1 - 1 1/2 inches wide. Mix together curing salt, and seasoning. Rub all surfaces of meat strips with salt mix. Place in plastic bag and refrigerate for 1 hour. Rinse cured meat under running water. Pat dry with paper towels. Arrange on drying rack, oven racks, etc., dry at 150 degrees.