Jerky, Beef, Cured

Ingredients

Lean Meat

• 1 lb Beef Eye of Round

Marinade

• 1 ½ teaspoon sea salt
• 1 ½ teaspoon brown sugar
• 1 ½ teaspoon ground black pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon coriander (ground)
• ½ cup cold water
• ¼ teaspoon Prague Powder #1 (curing salt)
• ½ teaspoon liquid smoke (mesquite)

Directions

1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
2. While the meat is in the freezer, combine the salt, curing salt, coriander, onion powder, garlic powder, liquid smoke, black pepper, sugar, and cold water in a medium size bowl or ziplock bag. Mix well.
3. Remove the meat from the freezer and slice ¼” strips against the grain.
4. Add sliced beef to the mixture and marinate for 24 hours in the refrigerator.
5. After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
6. A Dehydrator was used with this recipe and dried for 7 hours at 160 degrees. You can also use a smoker or your oven.
7. When finished, jerky will bend and crack but not break in half. Test for doneness after a piece has cooled for 5 minutes, not while warm.
8. Store in ziplock bags or vacuum seal for longer storage.

Notes

Leaving the curing salt out of the recipe will alter the look and flavor of this recipe

Use liquid smoke that does not include filler ingredients, such as Wright’s Liquid Smoke