Want to know why Curly's Beef Jerky should be your
Jerky of choice?
What's the Difference?
- Our Process of Making Jerky -
Our Story - Our
Nutrition
Curly's Recipe for Making Beef Jerky
| Curly's keys to
making premium quality beef jerky: |
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Curly’s starts with grain-fed,
USDA inspected Midwest corn-fed beef rounds
- Imported or low-grade beef will not give consistent flavor
or texture
- USDA inspected beef guarantees a wholesome beef jerky
- Midwest corn-fed beef gives the best flavor
- Curly’s uses only beef round for consistent texture and
flavor (other solid muscle cuts may be used but results will
vary.)
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INSPECTED & APPROVED |
Good processing techniques for making
beef jerky
- Rounds must be trimmed to 100% lean
- Cap meat, heel, and all connective tissue are removed (solid
pieces of beef are necessary for uniform beef jerky slicing
and the best mouth feel)
- Trimmed rounds are sliced along their grain on a large automatic
slicer into 3/16” thick slices (uniform thickness is imperative
for consistent and thorough drying)
- Uniform slices are cut to width by hand
- These hand cut slices are placed in a double action mixer
- Precisely measured seasonings, spices, and cure are added
and slowly mixed …care must be taken to avoid tearing beef
strips. Exact amounts of seasoning and spices must be used to
give consistent taste results. Precise cure (sodium nitrite)
amounts must be used to ensure jerky will be safe to eat for
its entire shelf life, and to avoid over-curing.
- Seasoned and cured strips are placed in cooler overnight to
“work”
- The next day each strip is laid on stainless steel screens
being careful that they don’t touch each other
- Screens of jerky are placed into our state-of-the-art smoke
house
- Hickory sawdust smoke is added while regulating smokehouse
temperature and humidity over several hours and several stages
to develop “snap” to the beef jerky without becoming
brittle (the temperature and humidity balance is critical for
smoking meats)
- Jerky is removed from the smokehouse and taste tested to make
sure it is the perfect healthy snack for kids…my grandkids
eat Curly’s beef jerky as a low carb high protein snack.
So, I want to make sure it’s a healthy snack for kids
- Finished beef jerk is cooled and vacuum packaged to preserve
the perfect smoked flavor.
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Automatic Slicer
Jerky w/ Seasoning
Jerky on screen
Vacuum Packer
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Good seasonings, spices and curing
ingredients
- We buy our seasoning, spices and cure ingredients from the
same reputable supplier we've used for many years for guaranteed
freshness and consistency batch after batch (WE DON’T WANT
SURPRISE FLAVORS!)
- We buy only what we will use in a short period of time to
maintain freshness
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Seasoned Jerky |
Good smoking agent used for smoking
meats
- Curly’s uses only good, aged hickory sawdust from a reputable
supplier.
- This is necessary to guarantee the same food flavor every
batch without any bitter aftertaste
- Liquid smoke or rubs don’t yield consistent results and
flavors can sometimes be overpowering. THEY JUST DON’T
TASTE NATURAL
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hickory sawdust |
Good processing, smoking, and
drying equipment & facilities
- There is no substitute for good equipment and conditions for
making beef jerky
- Beef jerky goes directly into someone’s mouth without
any further cooking, therefore, it is absolutely essential that
the equipment used like coolers, tables, knives, slicers, mixers,
smokehouses, and packaging be kept as sanitary as possible.
- SPECIAL NOTE: At Curly’s USDA inspectors monitor our
entire Beef Jerky making process including our sanitation program
to ensure that we are making a safe product
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smokehouse
INSPECTED & APPROVED
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