Stuffers Beef Jerky Seasoning 600g
Use lean meat and trim all the fat and gristle. Slice the meat into 1/2" strips or use the #3-4 setting on the slicer, making sure the cut goes with the grain.
Mix the seasoning and cure with water and dissolve completely. The meat may be dipped into the solution, brushed with the solution or have the solution spread evenly over it.
Remove the meat and layer it in a tub, making sure the meat is covered with the solution. Leave the meat in the solution for five hours or overnight, to cure. After curing, the slices are placed on racks and placed in the Smoke House or the oven at 82.2 - 93.3C (180 - 200F) for approximately 1 1/2 hours. Remove the meat from the Smoke House and allow to cool before packaging.