Beef jerky


Chris Allingham

Staff member
Originally posted by Dean Torges on 7/23/2003

Call and ask them for a pound of DQ curing salt. It's $1.50 a pound, and the essential ingredient behind all cures (a sodium nitrite concentration of 6.25%). With it, you can economically mix your own version of TenderQuick or any of the flavored cures commercially available.

Consider the following recipe, my favorite, and how much it would cost you to assemble it.

To 10 lbs lean beef or venison, add:

1 TBS salt
1 TBS DQ curing salt
1 TBS onion pwdr
1 TBS garlic pwdr
1 TBS coarse ground blk pepper
1 TBS cayenne (suit yourself for heat here)
1/4 cup soy sauce
1/3 cup worcestershire

Cut partially frozen pieces 1/4-1/2" thick and then 1/2 to 3/4 wide. Marinate 24 hrs in fridge, turning over several times. The lower the temp you can do this at, the better. I do mine in a smokehouse at 100 F, with mild fruit wood smoke, like apple or cherry. Thin strips absorb smoke readily, so you don't want to overdo it. It's very good. also has a dozen or two pre-packaged marinades with cure in them if you decide to go the flavored TenderQuick route. Good folks and quick service.