Beef Jerky Cure

When the hardening of dried meat to make, how cure / salt should be used to preserve meat dried for about a week? also what should look like meat, like when its done drying?

For centuries, dried (cured) beef has been a staple on ships. The pirates have been appointed to be expert in those methods of drying and storage of meat for sea voyages. I found this article on how and what I found actual receipts were all dehydrators, not just homemade. I use a favorite coffee blend seasoning and coating of sea salt pepper around various meat and leave it in an oven at low heat for 24 hours. But I did not call it a recipe. Good luck

Caleb

These are two major issues. The source that can answer all your questions about making any kind of dried meat is beefjerkyrecipes.com.

Here, you can help get expert advice on making jerky and also assess the amount of salt used to be able to preserve it. I will tell you that most any amount of salt to preserve jerky for a week until it is exposed to air.

Here is the page that you probably want to watch.

http://beefjerkyrecipes.com/preparation/