W, here is my favorite from Eldon Cutlips book with a few tweaks:
for 5 pounds -
2 TBSPN salt
1 tsp curing salt
2 tsp chili powder
1TBSPN black pepper
1 TBSPN white pepper
1 TBSPN garlic powder
1 cup soy sauce(I use 50% less sodium)
1 cup Worcestershire sauce
1 TBSPN onion powder
1 TBSPN red pepper flakes
2 swirls of molasses
8 oz V8 juice
3 cups cold water
Most all of the above listed contain cure #1.So yall dont use any cure? I have always been told to use it, and will be using a electric dehydrater it that matters
On the recipe I provided above - the cure is essentially the salt in the soy sauce. And I use Kikkoman soy sauce because, in my opinion, it is the least salty of the soy sauces. If you use La Choy, for instance, in my recipe, the jerky will taste alike a salt lick.So yall dont use any cure? I have always been told to use it, and will be using a electric dehydrater it that matters
TTT, Sorry for the delayed response,I try to leave it in for two days with some stirs or shakes to mix a bit. I then air dry for at least an hour before smoking/dehydrating.This sounds pretty good CM. What is your marinade time?