Dry Cure Southwest Beef Jerky Recipes

Steps:

• In a bowl, combine all ingredients and really rub the dry ingredients into the grain of the meat; really get it worked in Cover and marinate overnight.
• If you have a dehydrator, by all means use it.
• My oven method: Place aluminum foil on oven rack.
• Preheat oven to 170 degrees F (that's as low as my oven will go--).
• Put meat on baking racks then set on the foiled oven rack to dry.
• Prop the oven door open with an oven mitt to allow moisture to escape.
• In my oven, it takes about 7 hours for complete drying; slightly less if you use very thin slices (mine are about 1/4 inch thick).

Steps:

• Mix all of the first 5 ingredients in tupperware bowl stirring steady until sugar dissolves.
• Add the meat, cover and seal, and let set 3 hours.
• Turning several times.
• Mix the next 3 ingredients.
• Drain meat and place on food dehydrator so pieces don't touch.
• Sprinkle spice mixture over meat.
• Finish with the black pepper.
• Dry 8 or more hours until done.

Steps:

• Cut steak into thin slices across the grain. Cut the resulting strips into 2 inch segments.
• Place all the remaining ingredients in a 1 gallon zip-top bag. Close the bag and move around to mix the ingredients.
• Add the meat strips to the bag. Place bag in refrigerator and marinade for at least 4 hours. It is fine to leave overnight.
• Drain meat and place on racks of a food dehydrator. Follow manufacturer's instructions. Will take at least 8 hours to dry.
• Once fully dry, store in a cool, airtight container for up to 3 months.

Steps:

• Combine all ingredients in a marinating container.
• Add sliced beef.
• Dehydrate in dehydrator following manufacturers' specifications for jerky.

Steps:

• Now you can cut your meat 1/4 thick or you can get it done by the butcher. Take the meat and place it in a bowl or container with a lid as you are going to add liquid to the meat, salt, sugar and vinegar. Now add the salt and sugar to the meat in the container mix well. You can add more salt or sugar if you like it is based on taste if you like your jerky salty then go with more salt then sugar just say in the 1 1/4 cup area with the dry ingredients. After you mix the dry ingredients add the vinegar to it. The vinegar makes any fat you did not cut off loosen up during the curing possess it also makes it easy to pull or cut the fat off before you dehydrate it. Then fill the container with water use cold water as hot water sometimes cooks the meat a little. Stir up the sugar and salt and place in the refrigerator for about 24 hours.
• After 24 hours is done take the container empty the cure out of it and if you want wash the meat in cold water to get off any extra cure. Add any type of marinade you would like if you like if you like it on your steak add it to your marinade anything from garlic powder, Worcester sauce, soy sauce, liquid smoke, A1 or even Heinz 57! Add what you'd like and let sit for another 24 hours. After that drain off liquid and add to your smoker, dehydrator or oven.