For best results in making your beef jerky; Cut meat into 1/4 inch thick slices across the grain. Cut off any fat as it could become rancid. Add Scott's seasoning mix, speed cure ( pink bag),1/2 gallon of water to any non-metal container. Stir to dissolve. Add meat slices and soak for 6 hours in a cold location. Remove from brine. At this point you can rinse slightly if you prefer or pat dry. Air dry over sink for 20 minutes. Place strips into dehydrator, home oven or smoker. Dry for about 6 hours and then check periodically. Time will differ depending on your dehydrator, oven , smoker, and humidity in you area. Slices should be pliable, not brittle. Place in air tight containers. It's recommended to keep refrigerated and air tight or freeze until ready to eat. Suggested cuts for making beef jerky: Round steak, flank steak, roasts of any kind.
These steps are the same in preparing smoked salmon and fish .
Easy instructions and recipes are included in the jerky cure boxes for preparing smoked turkeys, appetizers, and roasts. Buy now in time for your holiday menus.
![I've been using my own recipe for years, but this is so easy, and if I want to change it up from time to time, I just add another ingredient or two. This stuff is great.](/account/images/quote.img?version=1"e.text=I%27ve+been+using+my+own+recipe+for+years%2C+but+this+is+so+easy%2C+and+if+I+want+to+change+it+up+from+time+to+time%2C+I+just+add+another+ingredient+or+two.++This+stuff+is+great.&author.text=Patience+B.&begin.fill.color=C4DBFC"e.fill.color=4D678C&begin.font.size=150"e.font.size=18"e.text.wrappingwidth=130&stage.width.max=130&pid=1218150223896)
