I found some interesting recipes on the web, and I want to share it to more people who is interested in meat products making. This dried meat product needs smokehouse assistance in mass production.
1 lb lean beef or venison (454 g)
1 1/2 tsp pickling salt (9.75 g)
1/4 tsp Prague Powder #1 (1.4 g)
1/4 tsp allspice (0.60 g)
1/2 tsp cardamom (1.4 g)
1/2 tsp cinnamon, ground (1.1 g)
1 1/2 tsp ground black pepper (3.75 g)
1 1/2 tsp granulated sugar (7.35 g)
1 tbsp apple cider powder (22.5 g)
1 cup apple juice concentrate (237 ml)
1. Cut away all visible fat and connective tissue from the beef or venison.
2. Slice meat into 1/4" (0.64 cm) thick strips, cut across the grain for a tender bite or with the grain for a chewy bite.
3. Combine remaining ingredients in a non-reactive container; mix well. Add meat strips, cover, refrigerate overnight.
4. Arrange cured meat strips on oiled jerky screens in a single layer, leaving enough space to allow sufficient air flow.
5. Dry meat strips at 145°F (63°C) in usual manner until meat is dried to 50% of its original weight (green weight).
6. To test for dryness, remove one piece of jerky from drying device and allow it to cool slightly.*
7. Properly dried jerky should keep up to 2 weeks in a sealed container or vacuum seal and freeze up to 6 months.
If you want to add a bit of sweetness, dribble honey over the top of the cured meat strips prior to placing them in an oven, smoker or dehydrator.
Although pink curing salt #1 isn`t required in the production of homemade jerky, it is recommended because it inhibits the growth of bacteria, reduces spoilage and improves the overall color and flavor of the finished product.
*To test for dryness, remove one piece of jerky from drying device and allow it to cool slightly. Bend the test piece into the shape of a horseshoe. If it cracks but doesn`t break, it`s considered dry enough and ready to eat.