Hard Curing Of Meats; ( Hams, Bacon, Sausages Beef And Jerky ); Easy Cure" Meat Jerky - Smokehouse Products Little Chief Operating Instructions Manual

hard curing of
meats
(
Hams, bacon, sausages
beef and jerky

"Easy Cure" Meat Jerky

As previously discussed in the "Back to Basics" section of this book and again in the
previous chapter on smoke-flavoring, the hard curing of meats as was needed before
refrigeration no longer has a pertinent application. To infuse so much salt into a product
and to make it so dry that one has to boil it for a period to overcome these preservation
techniques, simply doesn't make sense. A simple smoke-flavoring and refrigeration's
marvelously adequate for our needs.
)
Hard cured beef, sometimes referred to as "corned beef", heart, kidney, tongue and other
meats were also prepared in a similar fashion. The preparation of these beef and pork
products require special equipment and techniques and are best handled by a professional
or a highly experienced novice.
One happy exception to these facts is JERKY. We can safely and with confidence make
delicious jerky from many different meats and in several different ways.
5 lb. meat (any cut,
including wild game)
½ cup non-iodized salt
½ cup sugar
1 qt. Water
AT THIS POINT, I would like to point our how easy it is to modify this basic jerky recipe
to best suit your personal taste. If you prefer it saltier, simply don't rinse off the brine
solution. If you would like to add spices or herbs, lightly sprinkle pepper, garlic, onion
powder, etc. on the meat before placing it into the smoker. If you would prefer it drier,
leave it in the smoker for a longer drying cycle. Of course you can use other flavor fuels
such as Hickory, Apple, Cherry or Mesquite. You are the Master Chef.
Well-dried jerky can be stored for a long time. A glass jar with holes in the lid is a perfect
container. The cool dry air in your refrigerator is the perfect environment.
But, small quantities don't last long anyway!
Trim all fat from the meat. Slice meat with the grain as thin
as possible. The meat slices nicely when semi-frozen, or
your butcher will do the slicing for you. Place the meat in
cool brine and refrigerate overnight.
After no less than 12 hours, take the meat from the brine,
rinse lightly and allow to dry on paper towels for 1 hour.
Place meat strips on the smoker racks and dry for 12 hours
using 2 panfuls of Alder "Chips 'n Chunks" in the early
stages of the drying cycle.
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