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

Discussion in 'Making Jerky' started by jcguptill, Jul 14, 2015.

  1. jcguptill

    jcguptill Newbie

    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!
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member


    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
  3. jcguptill

    jcguptill Newbie


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

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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.....
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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)
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    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.
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    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

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