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www.smokedandcured.com.au
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Recipe Saved
Author : Smoked and Cured
Ingredients
Remove All · Remove Spices · Remove Staples
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Made by the creator of Recipe Cart.
Made by the creator of Recipe Cart.
Instructions
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Step 1
Select a lean cut of the meat of your choosing. The less fat the better (we suggest topside/silverside). Chill thoroughly for easy cutting.
Step 2
Thinly slice in 5-6mm strips (or as desired)
Step 3
Season with Hi Mountain Jerky Seasoning and Cure. Approx 1.5 Tbsp per 1kg of meat for each. Cover and refrigerate for 24 hours.
Step 4
Spray with Misty Gully Liquid Smoke (optional)
Step 5
Place into dehydrator, oven (leave door open a crack), or smoker. Cook at 93c for 60-90 mins. Taste regularly to determine when done.
Step 6
Remove from oven/smoker and place in container or bag and place in fridge to cool.
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