Dry Cured Beef Jerky Recipe

Ingredients

• 5 lbs lean muscle (inside round roast or sirloin)
• 2 tbsp Big Poppa Smokers Little Louie’s Garlic Salt
• 1.5 tbsp Big Poppa Smokers Jalapeno Jalalelujah Rub
• 2 tbsp Cure (pink salt) (or double the seasonings if you prefer not to use cure)

Instructions

1. Preparing the Meat

• Place the beef in the freezer for about 30 minutes. This makes slicing much easier and results in more uniform strips.
• While the meat firms up, mix the cure and seasonings together. If you have a shaker bottle, it’s an efficient way to apply the seasoning evenly.

2. Slicing the Meat

• After the meat has firmed up, remove it from the freezer and slice it into ¼-inch strips.
  • Slicing with the grain gives you a chewier texture, while slicing against the grain results in a more tender chew.

3. Seasoning the Meat

• Lay the meat strips in a single layer on a baking sheet and blot them dry with a paper towel.
• Sprinkle half of the seasoning over the meat, then flip the strips and apply the remaining seasoning on the other side.
• Transfer the seasoned meat to a large mixing bowl and toss to ensure the seasoning is evenly distributed.

4. Marinatin

• Place the seasoned meat in a large ziplock bag and refrigerate for 24 hours to allow the flavors to meld.

5. Cooking the Jerky

• Using the Oven: Preheat the oven to 200°F. Place the meat strips on a rack, with a sheet pan on a lower rack to catch any drippings. Leave the oven door slightly open and bake the jerky for 1 to 1.5 hours. For a drier jerky, continue cooking for an additional 30 minutes or until you reach your desired dryness.
• Using a Pellet Smoker: Set the smoker to smoke mode, with the temperature around 180°F. Use your preferred wood pellets (hickory or competition blend works great). Smoke the jerky for 1 hour, then flip the strips. Continue checking every 30 minutes until the jerky reaches your desired level of doneness.

6. Storage and Enjoyment

• Once finished, store the jerky in the fridge. It will last up to 2 weeks, though it tends to disappear quickly!
• Homemade jerky makes a great gift: just place it in a sealable glass jar, tie a ribbon around it, and give it to friends and family.

Quick Recap:

• Freeze the meat for easier slicing.
• Mix the cure and seasonings, then slice the meat against or with the grain.
• Season the meat, mixing it in a bowl to distribute the seasoning evenly.
• Marinate the meat in the fridge for 24 hours.
• Cook in the oven at 200°F or smoke it at 180°F until you achieve your desired doneness.
• Store the jerky in the fridge and enjoy it within two weeks.