Need help with an all-natural recipe for 100lbs of Beef Jerky

jcguptill

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Jul 14, 2015

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• Jul 14, 2015

• #1

Hey everyone, 

I'm throwing a big partly/benefit and I'm looking to make jerky from 100lbs of meat. I have some experience with jerky, and I'll be getting help from others who have experience but I need some help with a recipe, specifically for the quantity I am looking for.  Does anyone have suggestions on all-natural (no nitrates or corn syrup etc) recipes I could work with? 

Thanks so much!

 

crazymoon

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• Jul 16, 2015

• #2

JC,

Heres' my favorite recipe for 5 pounds:

2 Tblspn salt

1tsp cure #1

2tsp chili powder

1 Tblspn black pepper

1Tblspn white pepper

1 Tblspn garlic powder

1 cup less sodium soy sauce

1 cup Worcestershire sauce

3 cups cold water

1 small V8 juice

1 Tblspn onion powder

2 swirls of molasses

1 Tblspn red pepper flakes

 

jcguptill

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Jul 14, 2015

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• Jul 20, 2015

• #3

CrazyMoon, 

Thanks so much!  Would these same ratios work if scaled up to 100lbs?

 

daveomak

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• Jul 20, 2015

• #4

If you are going to put it in a smoker, think 5 times about NOT adding nitrite.... that could be a mistake where you will have to go to some ones funeral.....

 

dirtsailor2003

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• Jul 20, 2015

• #5

Nua Kem is a traditional jerky made in Thailand. Traditionally it is laid out on rocks and dried in the sun. the recipe does not use cure. I however add cure when I make it.

Thai jerky

5 lb top round steak, cut into strips
10 tablespoons fish sauce
5 Tablespoon dark or light soy sauce
10 tsp sugar
1 ½ Tablespoon ground white (or black) pepper

1 tsp Cure #1 (not original to recipe)

 

crazymoon

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• Jul 23, 2015

• #6

jcguptill said:

 
CrazyMoon, 

Thanks so much!  Would these same ratios work if scaled up to 100lbs?

Click to expand...

JCG, yes you can work the recipe up BUT as Dave says below you NEED to add cure #1.You can't make jerky safely without it.

 

boykjo

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• Jul 23, 2015

• #7

I assume you are using whole muscle meat for jerky....... If you wish not to use nitrites you can use lowry's seasoning salt and lightly salt the meat on both sides and hot smoke to 160 then dehydrate. I recommend as said you use nitrite if you are serving this to a lot of people at a party just to be on the safe side

My 2 cents