Beef Jerky

Curing salt, also called Pink Salt or Prague #1 or Prague #2 is sodium nitrite/nitrate and is rarely found at the grocery stores anymore if at all. Sodium nitrite has been called Pink Salt because the powder has been dyed pink to avoid mistaking it as regular salt because accidental over dose may be hazardous.

I guess that when the Pink Himalayan salt that is the same as table salt (sodium chloride) became popular, the curing Pink Salt is removed from the shelves to avoid confusion and accidental use.

There is a product more readily available for curing by Morton and is found in the salt section in some stores.  It is called Morton Tender Quick. Morton Tender Quick is a mixture of salt, sugar and curing salt (Sodium nitrite) in safe proportions. It is not a tenderizer (another confusing label). It is used to cure meats such as jerky, ham, bacon and sausages and even fish.

Use 1 tablespoon per pound of meat to cure. 

• For 2 ½ pounds of meat: Sirloin, rump or brisket sliced thin across grain
• 2 1/2 TBS Morton Tender Quick
• ½ cup warm water
• ¼ cup vinegar
• 2 TBS Light soy sauce
• 3 cloves garlic, smashed and finely minced or 1 TBS. garlic powder
• 1 TBS ground black pepper
• 1 TBS Liquid Smoke (optional)

Double the recipe for 5 to 7 pounds of meat.

Mix all together in a small bowl until the salts are dissolved. Put the meat in a large bowl and pour the mixture over them.  Turn the slices over repeatedly to make sure the meat slices are evenly coated with the marinade. Cover the container and refrigerate overnight.

Fry one or two pieces to taste before drying.  If not salty enough, marinate longer.  If too salty, rinse in running water before proceeding or drain and soak in plain water for a few minutes.  I didn’t have to adjust mine.

Drain extra liquid.  Sprinkle more black pepper before arranging on the dehydrator.  Dry at 155° F for about 4 hours or until dry in a dehydrator or oven.

Filipinos and some Asians dry them in the sun.

Keep in air tight container.