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cured -- best jerky ever?

After stopping at the local grilling store last week and seeing their selection of jerky-making kits, I decided to try again on my egg (recipe follows). I've had some hit-and-miss expereinces with jerky, but this time I tried something a little different -- curing the beef first. And the success was unbelieveable![p]The guy who runs the grilling shop said all his jerky is cured, because he uses an electric smoker at 140 degrees, and the slow heat is a potential environment for botulism... something that would be a rude treat for his customers.[p]I'm not sure about the risks of botulism when smoking on the egg, but I decided curing the beef bottom round strips would be worth trying. So, I bought a bag of Morton's "Quick Tender" meat-curing powder. I put that on the 1/4-inch strips of beef (1 half-teaspoon per pound of beef -- I made three pounds), rubbing it on the beef, putting the raw meat in a bag in the fridge overnight.[p]On Friday, I rinsed off the cure, then put the beef in a marinade for 24 hours. Now here's the recipe and cooking instructions:[p]The beef:[p]3 pounds round steak, sliced into strips
1.5 teaspoons of Morton's "Quick Tender" cure[p]The marinade:[p]3/4 cup of Worchestershire sauce
3/4 cup soy sauce
3/4 cup A-1 steak sauce
1.5 cups of water
1/4 cup habenero pepper sauce (I used Mrs. Dogs)
3/8 teaspoon garlic powder
3/4 teaspoon steak seasoning
Rub the cure into the beef, bag it and keep in fridge overnight. Rinse off the cure and out the beef into the marinade. Refigerate again overnight. The next day, put the strips of beef onto skewers so the beef hangs loosely. Arrange the skewers across the top of a V-rack. [p] Prepare your Egg: fill with lump (enough for 8 hours of cooking at 170 to 200 degrees) and light. Put the upside down place-setter into the egg (you might want to put foil or a drip pan in just to prevent a mess) and put the grate on top of the place-setter.[p] When the Egg is warm enough, toss in a handful of smoking wood (I used pear chips) and place the beef-filled V-rack onto the grate, close the lid and wait. Check every hour or so to make sure the temp doesn't get over 200. When the beef reaches the desired consistency, pull the rack off and let the beef rest for a half-hour to cool.[p]Eat, enjoy and start working on your next batch. The first batch will be quickly devoured.[p][p]

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