Original Jerky
Ingredients
1 lb. Beef Eye of Round or Venison, 1 ½ tsp pickling salt ,1/4 tsp HHF Prague Powder #1 curing salt, 1/4 tsp coriander ground
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp liquid smoke mesquite
1 ½ tsp ground black pepper
1 ½ tsp granulated sugar
1/2 C cold water
Instructions
Trim all fat from the beef and place meat in the freezer for 1-2 hrs to partially freeze. While the meat is in freezer, in a medium bowl or a zip lock bag combine the pickling salt, Prague Powder #1, coriander, onion powder, garlic powder, liquid smoke, black pepper, sugar, and cold water. Mix well. Remove meat from freezer and slice ¼” strips with the grain. Tenderize the beef strips with a tenderizing mallet to prevent jerky from being too tough. Add sliced beef to the ingredient mixture and marinate for 8-24 hrs in the refrigerator. After the meat has finished marinating, remove from refrigerator and pat dry with paper towel. Use a dehydrator to dry your jerky at 160 degrees F for 7 hrs.