MORE FROM THE MORTON SALT BOOK
(Page 9 of 10)
March/April 1973
By the Mother Earth News editors
"HOT" SWEET-PICKLE CURED JERKY Cut chilled muscle meat lengthwise of the grain. Cut the meat into strips approximately 3/8th inch by 3/8th inch and as long as possible. Prepare a curing pickle by adding two pounds of Tender-Quick to ten cups of water. Bring the curing pickle to a near boil and dip each strip into the hot sweet pickle until they turn nearly white. Dry each strip and handle for storage the same as for dry-cure jerky.
RELATED CONTENT
DRYING JERKY Attach a cord to one end of each strip and hang up in a cool, dry place until thoroughly dry. Do not allow the strips to touch each other during the drying process. Protect the meat from dirt and insects with a clean, light cloth shroud.
As long as jerky is exposed to air it will continue to dry. After each strip is dry, wrap in parchment as instructed for storage.
SMOKING JERKY will add much to the flavor and help preserve the meat.
SMOKING INSTRUCTIONS Remove the cured strips of cured jerky from the dry and/or sweet pickle cure or hot sweet pickle cure and rinse in tepid water. Wipe dry and hang the strips in the smoke house. Be careful that the strips do not touch each other.
Use non-resinous woods for smoking. Apple, cherry and hickory woods are preferred; however peeled willow and alder can also be used.
Start a fire in the smoke house with the ventilators open and no smoke but temperature at 120 degrees for approximately two hours and/or until the strips are thoroughly dry.
After this drying period, start the smoke, close drafts and reduce temperature to approximately 100 degrees for a cool smoke.
ALTERNATE: If the jerky strips have been hung and allowed to thoroughly dry (24 hours or more) the aforesaid "drying period" at 120 degrees may be omitted. Cool smoke at 100 degrees may be started at once.
Smoke at 100 degrees until the desired degree of smoke has been reached.
After smoking, wrap in parchment paper and store in a dry, cool, well-aired place . . . and not in direct light.
» large game cutting and curing «
After the carcass of antelope, deer, elk and other large game has been chilled and skinned out, cut in convenient sized pieces similar to cutting up beef or lamb.
Because most wild game have a high percentage of lean meat, it tends to become hard when cured. Wild game needs a special curing salt and Tender-Quick fits this need exactly.
To Dry Cure or Sweet Pickle Cure different cuts of wild game, follow the same general curing directions as for beef.
» small game«
Quail, pheasant, duck, squirrels, rabbits, etc.. should be cleaned and washed as soon as convenient after they are killed, and then hung a short time, if weather is cool, to chill.
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