Posted: 9/6/2026 5:34:14 AM EDT
| I finally picked up a dehydrator. I want to make some. I know others do this but I could not find the recipe. |
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https://www.jerkyholic.com/category/jerky-recipes/ Dive in! Tip: Camp Ninja's Sauce makes a great base for jerky marinade. Spice it up to your taste. |
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My son and I use Alton Brown's recipe with a couple of tweaks - dropped the honey, changed the soy to Worcestershire ratio slightly, etc. It works quite well. Whatever recipe you choose, start with a small batch, like half. Make it, eat it, tweak the recipe, repeat. That way you aren't stuck with a whole lot of jerky that isn't as good as it could be. |
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Try some biltong https://www.biltong.com/blogs/biltong-facts/what-is-biltong https://biltongdepot.com/products/biltong-dust-flavor-sprinkles |
Tennessee Squire
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Lean cut. Slice on a slicer 1/4" thick across the grain is my preference. With the grain if you like to fight with it before you eat it. 50/50 Soy Sauce and Worcestershire sauce. Then you add whatever dry spices you like... Garlic, onion, cayenne, smoked paprika, red pepper flakes, etc, whatever you want. I do use cure #1. EDIT: I had originally listed Cure #2 for Jerky and this is incorrect! I do use Cure #1, I had for some reason mis-remembered what I use. See the post below mine on why you should use #1 for jerky. Soak a minimum of 12 hours. 24 is better. I remove from the liquid and dry off with paper towels. Then I heavily pepper the top. You can smoke it or not, I usually dry it in a food dehydrator that can get up to 165ºF. I take it off when I bend it and the top layers break and show white fibers. If it breaks in half you went way to long. |
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Originally Posted By eclark53520: I do use cure #2. Originally Posted By eclark53520: I do use cure #2. May I kindly suggest in the interest of your health that you consider using Cure #1 instead? I use Cure #1 at a rate of 0.25% by weight (meat + liquid) in my jerky, bacon, and sausages. Cure #2 is for salami, etc. that doesn't get cooked and is aged at least 30 days. Nitrate is not good for you - nitrite is safe. Cure #1 and Cure #2 are both pink curing salts used for preserving meat, but they have different ingredients and are meant for different curing times. Cure #1 (Prague Powder #1 / Instacure #1) Ingredients: Salt and sodium nitrite (6.25%). Timeline: Used for short-term curing projects under 30 days (or less than 4 weeks). Usage: Best for meats that will be cooked, smoked, or eaten relatively quickly—such as bacon, ham, corned beef, and hot-smoked sausages. Cure #2 (Prague Powder #2 / Instacure #2) Ingredients: Salt, sodium nitrite, and the addition of sodium nitrate (4%). Timeline: Used for long-term curing projects of 31 days to several months or years. Usage: Designed for dry-cured, uncooked meats like hard salami, prosciutto, pancetta, and coppa. How it works: The sodium nitrate acts as a slow-release time-delayed reservoir that gradually breaks down into nitrite over weeks and months, protecting the meat during long air-drying processes. Attached File Attached File |
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Originally Posted By flcracker: May I kindly suggest in the interest of your health that you consider using Cure #1 instead? I use Cure #1 at a rate of 0.25% by weight (meat + liquid) in my jerky, bacon, and sausages. Cure #2 is for salami, etc. that doesn't get cooked and is aged at least 30 days. Â Nitrate is not good for you - nitrite is safe. https://www.ar15.com/media/mediaFiles/74872/16681_jpg-3824188.JPG https://www.ar15.com/media/mediaFiles/74872/16683_jpg-3824189.JPG @flcracker You're very correct. I apologize, I had mis-remembered what I used for jerky. I went and looked to make absolutely sure and what I have is Cure #1 not #2. I appreciate you taking your time to call me out on it. I will fix it in the original post as I don't want someone to use it on my false recommendation. Thank you for correcting me! |