Kent Butcher Supply

Beef Jerky

Ingredients

  • 1# Kent Super Cure
  • 4# Flake Salt
  • 5 Gal. Water
  • 1# Sugar
  • Seasoning Needed (for soak after brine)
  • 6-8 oz. Kent Beef Jerky Seasoning (for every 25# of meat)

Instructions

25# Batch

  1. Cut meat into 3/8 x 3/8 x 10″ Strips.
  2. Place in brine for 12-14 hours.
  3. Remove from brine and place in cold water for 4 hours.
  4. Remove from water and let dry.
  5. Sprinkle with KENT BEEF JERKY Seasoning, using approximately 6-8 oz for every 25# of meat.
  6. Mix Well.
  7. Hang on pins.
  8. Place in smokehouse at 200 degrees for 1/2 hour.
  9. Raise temperature to 250 degrees and add smoke for 1/2 hour.
  10. Remove from smokehouse.
  11. Let stand at room temperature until product is cooled.
  12. Product is ready for sale.

Kent Butchers' Supply Co.

4265 Spartan Industrial Drive SW
Grandville, MI 49418

*Note: While the above formula and/or process is both accurate and feasible to the best of our knowledge, Kent Butchers’ Supply Co. accepts no responsibliity for product failure or lack of acceptance.