Originally Posted by Faulkner

I make the best jerky in the world. No brag, just fact.

Making great jerky is all about the cure. Sure, having a quality cut of meat is important, but it's the cure that makes the difference. I've tried all of the store bought cures (some are okay, some aren't) and I've tried dozens of recipe's trying to find just the right one. Eventually through trial and error and ruining the meat of about four good cows in my attempts, I have developed my own dry jerky cure and it works great on lean beef and venison, but my favorite is turkey jerky.

I have four RonCo Food Dehydrators and I only make a few batches a year, but when I do I like to make a big batch that'll last a few months. By popular demand I usually make a big batch to pass out to family and co-workers for Christmas.

Oh, and my cure is a secret recipe, I have it written down and locked up in my gun vault.