- Dec 4, 2014
- 3
- 10
I bought the 40" Masterbuilt, and rolled across the Masterbuilt Venison jerky recipe. (see below)....It does not call for cure, but i read lots about people using a cure. Would it be safe to follow the instruction/recipe below?
Thanks for the Help!
Scott
[h1]Venison Jerky[/h1]
Ingredients
½ cup Brown Sugar
1/8 cup Worchestshire
½ tsp Garlic salt
½ cup Soy sauce
½ tsp Dry mustard
¼ cup Salt
Dash of Pepper
3 cups Water
Suggested Wood for Smoking
Hickory or mesquite chips
Directions
Cut meat into ¼” to ½” thick strips about 5” long and 1 ½” wide. Combine all marinating ingredients in a small bowl until blended well. Marinate meat for 6 to 8 hours. Dry and place in pre-heated smoker at 140 degrees. Smoke for 12 to 16 hours.
Thanks for the Help!
Scott
[h1]Venison Jerky[/h1]
Ingredients
½ cup Brown Sugar
1/8 cup Worchestshire
½ tsp Garlic salt
½ cup Soy sauce
½ tsp Dry mustard
¼ cup Salt
Dash of Pepper
3 cups Water
Suggested Wood for Smoking
Hickory or mesquite chips
Directions
Cut meat into ¼” to ½” thick strips about 5” long and 1 ½” wide. Combine all marinating ingredients in a small bowl until blended well. Marinate meat for 6 to 8 hours. Dry and place in pre-heated smoker at 140 degrees. Smoke for 12 to 16 hours.