Kent Butcher Supply

Beef Jerky – BBQ


  • 100# Beef Rounds (trimmed of fat & sinew)
  • 13.25# pkg. NW BBQ Jerky G32119 (Hellers BBQ Jerk BC-3788)
  • 4 oz. Cure


100# Batch

  1. Slice beef rounds across the grain in 1/4″ slices.
  2. Mix thoroughly the BBQ Jerky with package of cure.
  3. Cover bottom of poly tub with thin layer of the seasoning mixture.
  4. Place a single layer of beef slices on the thin layer of seasoning mixture.
  5. Lightly sprinkle another later of seasoning mixture on the beef slices.
  6. Keep layering product until tub is full.
  7. Cure at 40-45 degrees for 36-72 hours (you may want to hand mix several times during this process for better distribution).
  8. Remove from cure and if so desired, rinse off surface salt.
  9. Smoke at 130 degrees for approximately 36 hours with dampers open (high speed houses reduce the time markedly).
  10. Cool and continue drying at room temperature until the moisture/protein ratio reaches 0.75:1 (approximately 40% of meat weight).
  11. When dry enough, cut into strips with a band saw and package.

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.