Step by Step

• Place the meat in the freezer for ½ an hour. This makes slicing much easier.
• Mix the cure and seasoning together and set aside while the meat is firming up. If you have a shaker bottle this makes a convenient method to season the meat.
• Remove the meat from the freezer and slice the meat in ¼ inch strips. You can slice with or against the grain. If you slice with the grain you will get a chewier bite and if you slice against the grain you will get an easier chew.
• Lay the strips single layer on a baking sheet and blot dry with paper towel.
• Apply ½ the seasoning, flip and reapply the other ½ of the seasoning. At this point place all the meat in a large bowl and mix. This will ensure an even distribution of seasoning.
• Place the seasoned meat in a large zip lock bag and place in the fridge for 24 hours.
• After the meat has been in the fridge, you are now ready to cook or smoke. If using your oven set to 200 degrees and place the meat strips on a rack. Place a sheet pan on a lower rack to catch any drippings. Keep your oven door open a crack and cook for 1 to 1 ½ hours. For a dryer product cook for an additional ½ hour or until you reach the desired result.
• When using a pellet smoker set the dial to smoke and you should get your smoker to about 180 degrees. Any pellet will work however I like to use hickory or competition blend. Smoke for 1 hour then flip. Keep checking every ½ hour until you get the desired doneness.
• Enjoy your homemade jerky.