MEAT Lean roast, steak or mince (discard any fat).
MARINADE OR SPICE BLEND Homemade or store bought. Use 45-60g spice blend or 1/2 to 1 cup of marinade per kilogram of meat – enough to cover the surface of both sides of the meat.
DRIED HERBS & SPICES Use good quality, dried herbs and spices that aren’t older than a few months for maximum flavour! Try toasting whole spices on low heat until fragrant, then crushing in a mortar and pestle before use.
LIQUID SMOKE A natural concentrate for using in homemade jerky – especially handy if you don’t have a smoker at home but want the smoky flavour in your jerky!
SALT Used to add flavour to jerky (avoid using salt that contains iodine).
SUGAR Adds flavour to jerky.
PRAGUE POWDER #1 Curing salt used for meat that requires a short cure (days) before cooking or smoking (before being eaten). Store away from children and animals. When adding Prague Powder #1 to marinades or spice blends (meat rubs), refrigerate for 8-12 hours before continuing with the recipe. Use 2.5g Prague Powder #1 per 1kg meat (1 teaspoon per 2.25kg). Check the packaging label for confirmation of the dosage rate.