Whole Muscle Jerky


Meat Block:

  • Lean hip muscle sliced with the grain (recipe is per 1Kg of meat)


  • 18 g Salt
  • 3.5 g Cure (5%)   
  • 1.5 g Sodium Erythorbate or Sodium Ascorbate
  • 3 g California Ham Spice
  • 11 g White Sugar
  • 3 g Butcher’s Coarse Black Pepper
  • 1 g Garlic
  • 1 g Cayenne 
  • 90 g Water
  • 20 g Lemon Juice (add last)
  • 1/4 tsp. of liquid smoke 



  1. Add dry ingredients and water in a tub; mix thoroughly.
  2. Add sliced meat to mixture and mix until all pieces are covered evenly- ensure meat slices are separated from each other and get full coverage.
  3. Add lemon juice to mixture (important to add last); mix everything thoroughly.
  4. Cover with butcher paper and refrigerate overnight.
  5. Next Day: Mix thoroughly. Lay on jerky racks and smoke/cook to a minimum 71°C (may dehydrate further to preference).


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