Mix Your Own Brine For Beef Jerky

This is a bulk, from-scratch brine for meat crafters working in volume - the recipe below brines 18.75 lbs of meat at a time and uses cure you measure yourself. If you're using a PS Jerky Kit, the seasoning and cure are already pre-measured for you.

Handling cure safely: This recipe calls for cure you measure yourself. Cure contains sodium nitrite, which is what makes it safe to dry meat at low temperatures - but it must be weighed accurately. Use a scale, never eyeball it, measure only the amount called for, keep it out of reach of children, and follow the instructions on the package.

*Note: For 18.75 lbs of meat

*Note: No marination needed

Instructions:

1. For best results use good lean meat. Put meat in freezer just long enough to firm up meat (about 1 ½ to 2 hours)
2. Remove from freezer and slice into ¼" to ⅜" thick pieces. (Note: Slicing with an electric slicer will give best results). Put slices in brine mixture for 8-24 hours.
3. Remove from brine and place slices on smoker racks or shelves to dry.

Smoking Instructions:

Because brined slices carry more moisture than kit-marinated jerky, this schedule runs longer than the 4 to 6 hours in our kit instructions.

1. Preheat smoker to 145°F, damper open, dry for 2 hours.
2. Turn heat up to 160°F, add smoke, damper ½ open, and smoke for 4 hours.
3. After 4 hours, turn heat up to 170°F with damper ½ open and dry till desired texture.
4. Turn off smoker. Let cool until you can handle.

Storage Tips:

Let the jerky cool and dry completely before sealing it. Properly dried jerky is firm, not crisp - it should bend, not break. Store in a dark, dry place, preferably between 50°F and 60°F. If moisture droplets appear inside the container, the jerky needs more drying time.