Here's my first try at beef jerky. This is a low sodium version, doc's orders :). Most of this recipe is bits and pieces taken from other post here in the jerky section
Cure mix recipe for 7.5lbs of beef.
1.5 level tsp - Prague Powder #1
7.5 tsp - Onion Powder
7.5 tsp - Granulated Garlic
10 Tbsp - Brown Sugar
5 Tbsp - AlsoSalt brand salt substitute, tastes like real salt!
1 Tbsp - Ground Ginger
2 packets - HerbOx No Sodium Beef Bullion
3.5 tsp - Red Pepper
7 tsp - Coarse Ground Black Pepper
2 Tbsp - Ms Dash Original Blend seasoning
Enough Red wine to make into a slurry
Ended up with approx 7.5lbs of trimmed and sliced Top Round.
The cure mix.
Mixed the beef slices and spice mix in a large bowl. Made sure it was really well mixed and everything was evenly coated. Then put the coated meat into a large ziplock bag, will sit in the fridge for 24hrs. Will stir it around a few times while curing.
I tossed small piece in the fry pan to test out the spice level and man was it good. Hope it taste as good when smoked and dried :).
More tomorrow. :)
Cure mix recipe for 7.5lbs of beef.
1.5 level tsp - Prague Powder #1
7.5 tsp - Onion Powder
7.5 tsp - Granulated Garlic
10 Tbsp - Brown Sugar
5 Tbsp - AlsoSalt brand salt substitute, tastes like real salt!
1 Tbsp - Ground Ginger
2 packets - HerbOx No Sodium Beef Bullion
3.5 tsp - Red Pepper
7 tsp - Coarse Ground Black Pepper
2 Tbsp - Ms Dash Original Blend seasoning
Enough Red wine to make into a slurry
Ended up with approx 7.5lbs of trimmed and sliced Top Round.
The cure mix.
Mixed the beef slices and spice mix in a large bowl. Made sure it was really well mixed and everything was evenly coated. Then put the coated meat into a large ziplock bag, will sit in the fridge for 24hrs. Will stir it around a few times while curing.
I tossed small piece in the fry pan to test out the spice level and man was it good. Hope it taste as good when smoked and dried :).
More tomorrow. :)
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