![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcPevnw6QL7pdcFb2vlLYGJf1ord7uEaFH7ytxNojFJQ5HjYwXs1lGUf9GAEayj50ieAUv3oHn-FUowC7MrVjhDuNbB5LcYDDixF2nBHtxZtRLuDTR9heS23i1nifWWGZyhvoC4q8yVysE/s200/download.jpg)
Lean roast, steak or mince (discard any fat).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhaHaqQfU_J_jgieRLhClOpxDOjFRIDGyCJO85XEH33uhICs8I-dO0LHFIaTkzW909gc-44fNGptTCuKKqfg0c5mWZgmlP6YA6BUvaCu-A2N-OOYOY7qfFqnl_DrQD-o1UaiL5QjQET1M/s200/1.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDd1I8Ni1fkeYx-7-F05DxY_B3ISurMrrBNNCXPQE728DEsH8RnG91ftukhDEj6Q8C8eDxwMDC3vB9bNY_TKAYABPcDQOUwtI0S5W-SsrDVTKU16t7Hpk-n9i8nSs0fXRfBRHTQtAovV3x/s200/seasoning.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihj302N2Fw_xhVhh_B7CaznOhezlhwV2MwUaqp9oqjAKwqpnDsH0YBDQ-Lz0nZZscyy-QEnb_XUUPI302wO_-ALIKjDvEzumyLggKM_JGz9c5cUeaHIwOlzzfej-W0YwqnXJyjFJ6u3orJ/s200/Wrights+Liquid+Smoke+Hickory+1+Gallon_media-01.jpg)
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!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaGTw60VwF-fA4l701blIB15mJ8moPLuLUXTxEpqRlAjCp0NZJxAn37r1QSnuAUfhHjdRM5HAR_OQqaLcsBKpfj641fcEjRbogxdwBImKr5mV8fozsoO9HnBTiQanai-Kz4bAQWwGcDGCF/s200/salt.jpg)
Used to add flavour to jerky (avoid using salt that contains iodine).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu6un2leYJpbvS2kSTINL0qAjcFMRJD9X1bJ89GlGGUiVbDRJIv_4Hsb-O3Hf2p3odqv6-vUcSpHS2jfGly6icbYvEueegltAUTXLWoqX2W8MvEejKlvWggM6nScT8NEnlTKGieDomK3xH/s200/sugar.jpg)
Adds flavour to jerky.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGLDaY3n_0cpB1qM8KA9HkovQH2-oH11Kh2bX4lNYnxvxlX8YRFHdjiBuRKtNDyJ-1AZzRe6f3d2YQKJu3qKvmOlMBAgauEcdxEqcAVRxP7AGdaBswRfy_dE8AL4DQvXkitcUeQf5ZEb0E/s200/prague+powder+1.jpg)
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.