Mix Your Own Brine For Beef Jerky
For Brine: |
|
| 2.5 gallons | Water (38 to 40°F) |
| ¾ (.75) Lb. | Sugar |
| 2 Lb. | Salt |
| ¾ (.75) oz. | Pink Speed Cure |
| 1 oz. (2 Tbsp.) | Garlic Salt |
| 1 oz. (2 Tbsp.) | Onion Salt |
*Note: For 18.75 lbs of meat
Secondary Brine Suggestion: |
|
| 4 oz. | Maple Cure |
| 5 Cups | Water (38 to 40°F) |
| 1 oz. (2 Tbsp.) | Garlic Salt |
| 1 oz. (2 Tbsp.) | Onion Salt (Or ½ oz. Onion Powder, 1 Tbsp.) |
*Note: No marination needed
Instructions:
- For best results use good lean meat. Put meat in freezer just long enough to firm up meat (about 1 ½ to 2 hours)
- 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.
- Remove from brine and place slices on smoker racks or shelves to dry.
Smoking Instructions:
- Preheat smoker to 145°F, damper open, dry for 2 hours.
- Turn heat up to 160°F, add smoke, damper ½ open, and smoke for 4 hours.
- After 4 hours, turn heat up to 170°F with damper ½ open and dry till desired texture.
- Turn off smoker. Let cool until you can handle.
