Jerky

DeerMadness · Nov 11, 2022

I buy Hi-Mountain Dry Cure. Follow directions and after 24 hours of cure mix a tiny amount per taste of Reaper Pepper seasoning to some light corn syrup and rub it into meat in a large bowl using latex gloves. Don't use enough it will drip in smoker or you will get a fire in your smokers. I use hickory or pecan chips for smoke. Better than any jerky result than anything I've had in my 64 years.

hawkbill · Nov 12, 2022

Thank you,

Outdoordan · Nov 12, 2022

Been experimenting with different ways. I am trying to rinse between the brine and flavoring stages so it's not too salty. Do you just rub in and let it sit? Or brine first?

DeerMadness · Nov 12, 2022

Outdoordan said:
Been experimenting with different ways. I am trying to rinse between the brine and flavoring stages so it's not too salty. Do you just rub in and let it sit? Or brine first?

I dry cure as that is the directions on Hi Mountain Dry Cure. Leave it in the fridge in a large bowl with lid or plastic wrap. 24 hours is for 1/4" thickness jerky slices. If you made it thicker then it would take more than 24 hours. I don't recommend over 1/4 " thickness. Also I open up the smoker after 5 hours and switch bottom to top and top to bottom on tray placements for even drying . I never brine and after trying brines for jerky I just have stayed with Hi Mountain. I'm sure some people have concocted their own dry cure and if it's great I wish they would share their recipes.
I might try Red Pepper flakes and a brown sugar syrup after next dry cure batch and see how that compares with the Corn Syrup/Reaper Seasoning blend. The biggest thing is being careful not to get dripping of any syrups that drip down to burner or ash plate.