Pass on this jerky recipe...

[chiroken]

Hope this is the right forum, doesn't seem like a recipe in developement for the other forum.

Thought I'd pass this on, it's what I just used a few days ago and turned out the best jerky I've made so far. I think it is a bit of a blend of different recipes I had sourced out, don't think it belongs to anyone in particular (could be wrong) but won't claim it as my own either. Just know it's good.

I will 1st give the original recipe I've used several times and then after what I used this time. I basically tripled the amounts this time but a couple amounts are off just due to what I had on hand. For example, I used more onion and mixed red and yellow as that just happened to be what was in the fridge and I decided to use all of it. I usually leave the small onion bits on the meat but this time I did a quick blend of the marinade (in the blender) just to be different.

4lbs of bottom round roast

3 Tbsp brown sugar
2 tsp salt
1 tsp ground black pepper
1 tsp chilli powder
1 tsp cayenne powder
2 tsp garlic powder
¾ cup chopped onion
½  cup water
½ cup Bragg's soy sauce
1/8 cup worcestershire sauce
1 tsp sure cure
.
I used the following amnts for 11lbs of sliced (1/8-3/16") top round roast:

1/2 cup brown sugar
2 tbsp sea salt
1 tbsp ground black pepper
1 tbsp chilli powder
1 tbsp cayenne powder
2 tbsp garlic powder
275ml chopped red/yellow onion
1 3/4  cup water
1 ½ cup Bragg's soy sauce
Just under 1/3 cup worcestershire sauce
2 tsp sure cure
.
Meat sliced with slicer (1st time using it)
Marinaded overnight
Pre-heated to 266^, loaded 8 racks @ 150^ with 6 apple pucks (only ones on hand other than hickory which I don't care for) for 2hrs of smoke.
-rotated after 1 ½ hrs, increased to 160^
-rotated after 3 hrs
-ended up upping to 170^, rotated every ~ 1 1/2 hrs till done, took out pieces as I went along.

This has ended up spicier than it usually is, abit hot for my young girls (they still devour it) but perfect for my wife and I.

Enjoy and let me know if you like it or not!

[Brady Smoker!]

Where do you buy sure cure in canada?

[cobra6223]

How does sure cure compare to Morton TQ or cure 1? sounds good though.

[devo]

Just use the right amount of cure#1 for the weight of your meat. The 4lbs. in the first recipe would equal 4.52866752 grams of cure#1

Here is a good page everyone should have book marked
http://www.wedlinydomowe.com/sausage-recipes/cure-calculator

[Habanero Smoker]

How does sure cure compare to Morton TQ or cure 1? sounds good though.

Sure Cure is another brand name for Cure #1; they are equally the same.

[cobra6223]

THANKS hABS!

[wetzel1977]

DIDO Thanks!1

[OldHoss]

Where do you buy sure cure in canada?

I got mine at a private butcher.  $5 per pound it was.