When speaking about food, the term �curing� generally refers to a series of preservation and flavoring processes. In the case of homemade beef jerky, the ultimate high protein food and snack, there are a variety of curing methods available. The two main methods of making cured jerky are referred to as �wet curing� and �salt curing.�

Wet curing is sometimes referred to as pickling or brining and, not surprisingly, involves preserving the food in a water or brine solution. Nitrates or nitrites are often added to the mixture because they inhibit the growth of microorganisms. Additional ingredients may be added to the solution in order to provide additional flavor.

1/2 c. soy sauce 2 tbsp. brown sugar 1 tbsp. Worcestershire sauce 1/2 tsp. garlic salt 1 tsp. ginger 1 tbsp. vinegar In shallow bowl or plastic bag, combine all ingredients. Add steak, coating all with the marinade sauce. Cover tightly and refrigerate for 6-24 hours. Turn occasionally. Broil or grill. Can also be used [...]

A modern twist on a very old American tradition-tbat’s jerky made of turkey. Early pioneers, borrowing from the culinary lore of native Indians, preserved thin slices of salted game by drying meat in the sun or by the campfire. Currently, beef is the most familiar form of jerky, and recipes for many variations have appeared [...]

Ingredients 3 pounds lean meat of your choice (beef and bison work best) 2 1/2 cups mesquite sauce 1/2 cup barbecue sauce 1/2 cup ketchup 5 tablespoons brown sugar 2 teaspoons dry mustard 2 teaspoons onion powder 1 teaspoon garlic powder 1/2 cup vinegar 1/2 cup water 1 teaspoon cayenne pepper 1 teaspoon crushed red [...]

Pheasant was imported from China to the United States in 1881. It was first brought to Minnesota in 1916. The ring-necked pheasant is one of Minnesota’s most popular upland game birds. It’s commonly seen in rural areas near grassy fields and grain crops, such as corn. Pheasants eat insects, weed seeds and grain and can [...]

RABBIT, HARE – what’s the difference? Biologically, the difference has to do with hair, size, and eyes. A hare is larger than a rabbit, and its young are born eyes-open and with hair, of course. With the exception of size, such differences are pretty unimportant in the kitchen. But the larger hare, or an er [...]