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Doc's Best Beef Jerky
Reviews:
December 21, 2011

This is a fantastic recipe. I have had great success following it exactly and by making slight alterations. The recipe doesn't specify type of salt so I use pickling salt (dissolves in cold water easier, curing salt adds nitrites which are unnecessary if your dehydrator goes above 160 or if oven is used) I have found that omitting the Liquid Smoke and adding 1tsp cayenne pepper and 1tsp curry is wonderful. We also make a "hot" version where we sub hot paprika, add 2tsp cayenne, 1tsp crushed reds and 1tsp curry Should also note I am non-classically trained professional chef and butcher

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