Wet cure ratios per 1lb of beef

Ingredients

• 200ml water
• 100ml soy sauce
• 50ml Worcestershire sauce
• 50ml honey
• 30g salt
• 2g PP#1 (optional)
• 2 tbsp granulated garlic
• 2 tbsp fresh ground black pepper, medium grind

Directions

Combine cure ingredients and blend well. Marinate meat at least 24 hours, up to a week.

Dry/smoke meat per usual. If using PP#1, jerky is shelf stable up to 1 week, or up to 1 month refrigerated.