Masterbuilt Venison Jerky (Cure?)

Discussion in 'Making Jerky' started by envirocad, Dec 4, 2014.

  1. envirocad

    envirocad Newbie

    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

    Venison Jerky



    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.
     
  2. I would add cure to it if it were me and allow at least 24 hours before smoking. I wouldn't slice it any thicker than 1/4".

    I would say hit the search bar at the top of any page. Their are so many jerky recipes you will still be reading this time next week.

    Happy smoken.

    David
     
  3. envirocad

    envirocad Newbie

    I stumbled across several post that basically say cure it just incase...so I'm gonna cure it.
     

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