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Since we don't have a cooking/recipe forum yet *Cough cough (olly)* I decided to post this here.

This is my go to recipe for a good marinade/seasoning for some jerky.

1/2 cup apple cider vinegar
1/2 cup Worcestershire sauce
1/4 cup liquid smoke
1tbs cayenne pepper (I substituted it with chili powder this time around)
2tbs salt (I used coarse sea salt this time)
1tbs onion powder
Black pepper (use however much you want)
1/2 to 1 cup of water.

Mix it all in a bowl well. Slice your meat thin and throw it in. I let mine sit over night or 10 to 12 hours. This is enough ingredients to do 4 to 6 goose breasts. You can double it if you have more meat.

Actually I made one a few days ago.... I'll move it for you.

Well hot diggity! Delete my double post one. Stupid smart phone...

Do you not use any kind of cure?

That was my question. I'm very unsure when it comes to cured/smoked meats.

Huh?

If you mean putting it on a dehydrator, then yes, I did forget to mention that. I mainly just wanted to post my concoction since it always turns out pretty dang good.

One place I always seem to run into trouble is slicing them all the same perfect thickness. I need to buy a nice slicer.

assateague wrote:Do you not use any kind of cure?

the soy has a lot of salt, I like to use morton tender quick as it has some nitrates in it. I would imagine mo's stuff needs to be refrigerated

jehler wrote:

assateague wrote:Do you not use any kind of cure?

the soy has a lot of salt, I like to use morton tender quick as it has some nitrates in it. I would imagine mo's stuff needs to be refrigerated

Yes I throw it in the refrigerator while it is soaking.

MOhuntingGuy wrote:

jehler wrote:

assateague wrote:Do you not use any kind of cure?

the soy has a lot of salt, I like to use morton tender quick as it has some nitrates in it. I would imagine mo's stuff needs to be refrigerated

Yes I throw it in the refrigerator while it is soaking.

He means after you dehydrate it that it needs refrigeration. With cured meats you don't have to keep cold, non-cured you do

Although I suspect Mose doesn't keep the jerky around long enough to worry about it! Sounds good though, I'll try it if I get some geese this year. I may add some pink salt, though, just for good measure.

What would you do differently to cure it?

Add some cure.

Will be trying this one out. Thanks for the recipe Mo!

assateague wrote:Add some cure.

Is there literally "meat cure" at the store that you would just add to this recipe?

Sorry, I actually thought you were being a smartass!

Yes, there are several different kinds, most made by Morton, sold as Tender Quick. There's a smoke flavored one as well, I think. Sometimes just called "pink salt", because it looks like salt and it's pink. Sort of hard to find, though. I order mine online from Amazon, it's around $6 for a 5 pound bag (last time I bought it).

Sausage maker .com instacure #1