Making Life Delicious Since 1983

Homemade Jerky Recipe & Tips For Cure Quick Use

jerkyBeef jerky has been the American carnivore favorite since the times of the first pioneers, and there are as many different versions and recipes for jerky as there are flavor profiles. Here are a few tips for making your own, including links to our Deer Seasoning, Jerky & Sausage seasoning as well as information on Cure Quick use, it’s much easier than you think especially when you have the secrets to success!






  • traditionally lesser cuts of beef, venison and bison are used for jerky but any heartier meat will work including duck, wild turkey, fish like salmon or tuna, and we even found highly recommended suggestions for alligator, snake and yak (apparently the healthiest and tastiest jerky meat on the planet!)

Proper preservation and handling

  • always thaw meat in the refrigerator
  • for wild meat such as venison, know your source. An older deer will be much gamier in taste

You can’t just multiply or divide ingredients to meat for a recipe

  • because meat curing can get tricky when it comes to amounts, here is THE BEST conversion calculator to help you figure out your seasoning/cure quick/meat ratios !  Scroll down this Science of Curing web article to find the ‘wet curing’ conversion calculator.

Cure Quick (what is this!?)

  • in order to have an extended shelf life on your jerky and sausage with less likelihood of bacteria growth, Cure Quick is essential.
  • sometimes known as “Prague powder” and often confused with “Saltpeter”, Cure Quick is a special blend of approximately 94% plain old sodium chloride with approximately 6% sodium nitrite with some anticaking agents and a touch of red dye that makes it pink so you won’t mistake it for table salt or sugar. Basically salt with a little extra nitrate to help enhance flavor and ward of bacteria.
  • 1 oz. of Cure for 25 lbs. of meat or a scant 1/4 teaspoon (1.1 g) for 1 lb. of meat. Do NOT overuse.


Want to know more?

  • if you want to get all nerdy and know more about this food science we highly recommend this fabulous web article on The Science of Curing Meats Safely from the foodie nerds over at !




  • 2 pounds beef or venison round steak, cut into thin strips
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons liquid smoke
  • 4 tablespoons of Homemade Jerky Seasoning
  • 1/2 tsp of Cure Quick


  1. Place beef or venison strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, blended seasoning & cure quick over meat. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
  2. Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
  3. Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator’s highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags
  4. TIP: if you ‘flash freeze’ your meat chunk just before slicing, it will be much easier. Just place thawed meat in freezer for 30-45 minutes so the outside is a bit firm and the inside is still soft.

For household oven version

  1. When ready to bake, heat the oven to 175 degrees F. Line 2-3 large rimmed baking sheets with foil, and place baking racks on the pans.
  2. Drain the marinade off the beef and lay the strips in a single layer across the baking racks.
  3. Bake the beef jerky for 3-4 hours, until it reaches your desired texture. At the 3-hour mark, take one piece out of the oven and cool. Then test for texture and continue baking if needed.
  4. If the beef jerky is dry, you can store it in an airtight container at room temperature for up to 4 weeks. Refrigerate longer




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