Jerky

Trail Cut Jerky

Original Style Beef Jerky

• Savory
• Garlic
• Smoky

Internal temp

152°F (67°C) before drying

Smoker temp

145-165°F (63-74°C)

What goes in it

• Kosher Salt
• Cure #1
• Coarse Black Pepper
• Garlic Powder
• Onion Powder
• Brown Sugar
• Soy Sauce
• Worcestershire

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Lean Wild Game · Lean Beef

How it's made

1. Slice meat 1/4" thick against the grain. Partially freezing helps get clean cuts.
2. Mix all dry seasonings, soy sauce, and Worcestershire together into a marinade.
3. Coat all strips thoroughly and refrigerate for 12-24 hours.
4. Pat strips dry and lay on smoker racks without overlapping.
5. Dry at 160°F for 1 hour to set the surface.
6. Reduce to 145°F and apply light smoke for 3-5 hours.
7. Jerky is done when it bends and cracks but doesn't break.
8. Dehydrator method: Skip the smoke — dehydrate the strips at 160°F for 4-8 hours until they bend and crack but do not break. If your dehydrator can not reach 160°F, finish the strips in a 275°F oven for about 10 minutes to reach a food-safe 160°F internal temperature (165°F if using poultry).
9. Store in sealed bags. Keeps 1-2 weeks at room temp, longer in the fridge.

Wood

Hickory · Mesquite · Oak