Hey, you jerks!!!!

[ModelMaker]

There is a tutorial posted on the community forum with several recipes.
https://www.bbq-brethren.com/forum/group.php?do=discuss&group=&discussionid=155


NOTE * * *
Keep in mind that the amount of TenderQuick is not directly interchangeable with the same amount of pink curing salt.

Thank you, very informative! Where could I find how to interchange TenderQuick with pink salt?
Ed

 

[IamMadMan]

Thank you, very informative! Where could I find how to interchange TenderQuick with pink salt?
Ed

Tender Quick is available almost everywhere, but to convert to Cure #1, scratch the Tender Quick from the recipe and use standard weight calculations for Cure #1, salt, and sugar.

I wrote the tutorial for the beginner who is trying to make jerky for the first time and may not want to invest in scale just yet.

 

[snadamo]

I do a traditional marinade mainly comprised of soy sauce and Worcestershire, brown sugar, honey, whatever else. I usually run my pellet tube in my camp chef and I have 4 jerky racks I lay them on (great for sausage too).

I have a dehydrator, but I found that I didn't really need it and my jerky turned out the way we like it off the smoker. I can find the recipe if interested, but it's nothing special.