quote:Originally posted by Pags:
I can't answer cure 1 for you, but I too use a wet cure for my jerky. Here it is for reference:
5 lbs sliced meat
1 cup of soy sauce
1/2 cup of brown sugar
1/4 cup of honey
1/4 cup of Worcestershire sauce
2 tablespoons salt
2 tablespoons of garlic powder
2 tablespoons of onion powder
1 tablespoon of red pepper flakes
1 tablespoon of black pepper
2 tablesppons of Morton® Tender Quick®
1 teaspoon of powdered cayenne pepper
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Next batch tonight.
MUwahahahahaha
Cory