How to Salt Cure Jerky

by Kelly O'Gea

Store-bought jerky can be expensive, especially when compared to the price of making your own.

Jupiterimages/Polka Dot/Getty Images

Items you will need

  • Food dehydrator
  • Sharp knife
  • Large storage container with lid
  • 5 lbs. London broil, trimmed of all fat and sliced 1/4-inch thick (weight after cutting)
  • 1 1/2 cups soy sauce
  • 1/2 cup Worcestershire sauce
  • 1/4 cup brown sugar
  • 1 tsp. black pepper
  • 1 tbsp. kosher salt or 1 tsp. curing salt

Chewy, salty, a little bit sweet and perfectly portable -- beef jerky is a snack with a lot of offer. However, paying $5 for only a few oz. of jerky from the grocery store can seem a little excessive. Luckily, jerky can be made at home with little effort on your part. One way to make jerky is with a cure, which is made from salt, sodium nitrite and sodium nitrate, and is used to prevent botulism in dried meats.

How to Cure Jerky

Step 1

Combine the soy sauce, Worcestershire sauce, brown sugar, black pepper and kosher salt or curing salt in a storage container with a lid.

Step 2

Add the sliced London broil and massage the cure into the beef for several minutes.

Step 3

Refrigerate for 24 to 36 hours.

Step 4

Drain the beef for one hour before using.

To Make Jerky

Step 1

Arrange the cured London broil slices on your food dehydrator trays so that there is a small gap between each piece.

Step 2

Stack the trays.

Step 3

Plug in your food dehydrator.

Step 4

Set your food dehydrator to "High."

Step 5

Dry your meat for up to eight hours or until done. You will know when your jerky is done when it is dry, still pliable and moisture-free without being brittle.

Tips

  • This cure recipe makes great jerky, but it is also a foundation for whatever you want to add to it. Other additions include teriyaki sauce, steak sauce, red pepper flakes, hot sauce, garlic powder, onion powder, ginger, coarsely ground black pepper or whatever you are inspired to add.

Photo Credits

  • Jupiterimages/Polka Dot/Getty Images

About the Author

Kelly O'Gea entered journalism in 2009. Since then, she has been the general editor of the collegiate publication "GAMBIT." O'Gea has a Bachelor of Arts in English from Southeastern Louisiana University.