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Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › Making jerky w/o "cure"
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Making jerky w/o "cure"

post #1 of 4
Thread Starter 
Is it possible to make jerky w/o "jerky cure"? I'm assuming it is but what things do I need to consider when making it this way? I really don't want to have to put all that junk in our meat, kwim?
post #2 of 4
I add 2+ tablespoons of the Frontier Simply Organic Steak Seasoning mix to a pound of grass-fed ground beef, press it out on a piece of unbleached parchment paper (or those nifty paraflexx sheets that you can get with an Excalibur Dehydrator) and put it in my dehydrator. When it's done, you can cut it into individual servings. Alternatively you can use one of those jerky makers to pipe the meat out in nice pretty strips.
post #3 of 4
I've marinated flank steak for a day or two, and then slowly dried it in the oven. It was so yummy
post #4 of 4
Does jerky made with only spices need to be refrigerated in order to keep?
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