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warrior7r

Jerking and Salting meat

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Warrior7r,

I copied this here from the original thread: thought it was good information.

Capt Bart

 

There is a pretty comprehensive book called Great Sausage Recipes and Meat Curing by Rytek Kutas that also covers primative curing it is a great book that covers a-z including distributers basic and advanced recipes and cures and canning meat. it is one of my most valued and used books so much so i have two copies one is in my bug out bag.

Edited by Capt Bart
added note explaining why copied.

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IHopeThatitsZombies requested a thread on salting and jerking meat. It does occur to me that this is a good skill for all preppers to have and we don't always think about passing it along. If you want a to add stuff about dehydration and preserving other foods, I'd suggest putting that in the long term food storage thread ( http://www.survivalcache.com/forums/showthread.php?307-Long-term-food-storage ).

 

Anyone with experience jerking or salting meat or with questions, please do so here.

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Anyone with experience jerking or salting meat or with questions, please do so here.

 

Making jerky is kind of like making soup - every recipe has it's own flavor. Over the years (I'm 71 - I've been down this road for a while) I have thrown out more experiments than I have kept. With most recipies the final product is very salty - not good for Survival because it increases thirst.) You need to do a lot of experimenting to find something that you like (a big advantage to having a freezer full of Venison.)

 

My final recipe is as follows:

 

Cut the meat into 1/4 inch strips.

 

For the brine mix the following:

 

1 Cup Morton Tender Quick cure

 

1 Cup Fructose Sugar (Fructose has a better flavor than Sucrose or regular sugar - I get it at a Health Food store).

 

1 Cup of Grade B Maple Syrup (Grade B has a much stronger flavor than the light flavor of Grade A that you buy in the store, I get it right from a Syrup maker - it's the stuff that's left in the bottom of the cooker when they are finished making syrup.

 

3 QTS of water

 

Put the meat in the brine for 24 hours (keep it in the refrigerator and turn strips over every 2 to 4 hours). Then remove from brine and rinse quickly (just to remove any excess surface cure).

 

Put meat strips in a food dehydrator until they are leathery.

 

Put dired strips in the smoke (Shagbark Hickory bark is best for jerky) for a minimum of an hour (how long in the smoker is a matter of personal taste. I let mine smoke for 3 hours - but then, I like a strong smoke flavor.)

 

Put dried, smoked strips in storage bags and put in the frige to cool. For long term storae I use a Food Saver Vacuum Sealer.

Edited by LivingGray

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