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SCOTT'S JERKY CURES AND BRINE MIXES
UPDATES AND MESSAGES
Up until now we've managed not to raise our prices for the past 5 years.
Regrettably, due to the rising costs of spices and packaging materials, we are no longer able to maintain our low prices.
Effective June 15, 2022, there will be a price increase on all products. We will continue to do our best to keep prices as low as possible. Thank you.
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THE STORY OF SCOTT'S JERKY CURES
Best in the Business
Scott's Jerky Cures is a well-renowned online store that has continually featured a variety of high-quality and affordable products since day one.
Scott's Jerky and Fish Cures and Brine Mixes have been in businesss for nearly 50 years. The Jerky and Fish Cures weight 12 oz. each and include 8 oz. of seasoning mix and a 4 oz. bottle of Liquid Smoke and Recipes. These are used for the home oven or dehydrator.
The Brines weight 8 oz. each and are used for smokers. Easy instructions are included. Each kit will prepare 12+ pounds of Beef, Game, Turkey, or Fish per package.
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COMMON QUERIES
You Asked, We Answered
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), liquid smoke & 1/2 gallon of water to any non-metal, except stainless steel container. Stir to dissolve. Add meat slices and soak for 6 hours in a cool location. Remove from brine. At this point you should rinse meat and pat dry. Air dry over sink for 20 minutes. Place strips into dehydrator, home oven or smoker. Dry for about 4 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: Eye of round, round steak, london broil, flank steak, roasts of any kind.
These steps are the same in preparing smoked salmon, fish and poultry.
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