Homemade The Sausage Maker - Uncle Abe' Jerky Seasoning Hot w InstaCure 1 Recipe: Better Than The Original With Half The Sugar

Category: Jerky Seasoning

Introduction

In the world of homemade jerky enthusiasts, The Sausage Maker's Uncle Abe's Jerky Seasoning Hot with InstaCure 1 is a cult favorite. Known for its bold, smoky flavor and perfect balance of spices, this seasoning has been a staple in many home kitchens. However, store-bought blends often come with preservatives, high sodium, and mystery ingredients that can be a turn-off for health-conscious cooks. Making your own version at home allows you to control the ingredients, reduce sugar and sodium, and even customize the flavor to your liking. Plus, it’s cost-effective and ensures you’re using fresh, high-quality spices.

I remember the first time I made homemade jerky using a store-bought seasoning blend. While it was delicious, I couldn’t shake the feeling that I could create something better. After months of experimenting with different spice combinations, I finally nailed a recipe that not only tastes identical to Uncle Abe's but is healthier and more versatile. This recipe skips the artificial additives and cuts down on sugar, making it a guilt-free alternative for jerky lovers.

Why Make It at Home?

Making your own jerky seasoning at home offers several advantages:

• Customization: Adjust the heat level, sweetness, or smokiness to suit your taste.
• Healthier Options: Reduce sodium, eliminate added preservatives, and use organic ingredients.
• Cost-Effective: Homemade blends are often cheaper than store-bought options in the long run.
• Freshness: Ensure your spices are fresh and aromatic, unlike pre-packaged blends that may sit on shelves for months.

Personal Anecdote

I’ve been obsessed with homemade jerky since I was a kid. My dad used to make it for camping trips, and the smell of drying meat with spices was always a sign of adventure. When I grew older, I took over the tradition but wanted to tweak the flavors to make them healthier and more exciting. This recipe is the result of countless trials, taste tests, and adjustments. It’s now a family favorite, and friends rave about the flavor and texture.

Recipe Details

• **Prep Time:10 minutes
• **Cook Time:3-4 hours (drying time)
• **Total Time:3-4 hours 10 minutes
• Yield: Enough seasoning for 5 pounds of meat (can be scaled up or down)

Ingredients

Ingredients

Spice Blend:

• 1/2 cup (60g) smoked paprika
• 1/4 cup (30g) garlic powder
• 1/4 cup (30g) onion powder
• 1/4 cup (30g) brown sugar (or 1/8 cup for a low-sugar version)
• 2 tbsp (30g) salt
• 2 tbsp (30g) black pepper
• 2 tbsp (30g) chili powder
• 1 tbsp (15g) cayenne pepper (adjust to taste)
• 1 tbsp (15g) ground cumin
• 1 tbsp (15g) coriander
• 1 tsp (5g) cayenne pepper (optional, for extra heat)

Curing Agents (for food safety):

• 1 tsp (5g) InstaCure #1 (or pink curing salt) – DO NOT OMIT
• 1 tsp (5g) sea salt

Optional Additions:

• 1 tsp (5g) liquid smoke (for a smokier flavor)
• 1 tsp (5g) Worcestershire powder (optional, for depth)

Instructions

• Mix the Spice Blend: In a small bowl, combine smoked paprika, garlic powder, onion powder, brown sugar, black pepper, chili powder, cayenne pepper, cumin, coriander, and any optional additions. Stir until well combined.

• Add Curing Agents: In a separate small bowl, mix InstaCure #1 and sea salt. This step is crucial for food safety when making jerky.

• Combine Mixtures: Gradually add the curing mixture to the spice blend, stirring until evenly distributed.

• Store the Seasoning: Transfer the seasoning blend to an airtight container. Store in a cool, dark place for up to 6 months.

• **Use the Seasoning:### When making jerky, use 2-3 tbsp of this seasoning per pound of meat, depending on your preference for flavor intensity. Let the meat marinate for at least 4-6 hours or overnight before drying.

• **Drying Instructions:

• Dehydrator: Preheat to 160°F (70°C). Place seasoned meat strips on racks, ensuring they don’t overlap. Dehydrate for 3-4 hours until dry and slightly flexible.

  • Oven: Preheat to the lowest temperature setting (usually around 150°F). Line a baking sheet with parchment paper or a silicone mat. Place meat strips in a single layer and dehydrate for 3-4 hours, flipping halfway.

Storage Instructions

• Short-Term Storage: Store the seasoning blend in an airtight container at room temperature for up to 6 months.
• Long-Term Storage: For extended freshness, store in the refrigerator for up to 1 year.
• Finished Jerky: Once dried, store jerky in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks. For longer storage, freeze for up to 3 months.

Variations

• Low-Sugar Version: Reduce brown sugar to 1 tbsp (15g) or omit entirely for a sugar-free option.
• Spicy Version: Double the cayenne pepper or add diced jalapeño powder for extra heat.
• Smoky Version: Add an additional 1 tsp (5g) of liquid smoke or smoked paprika.
• Herby Version: Add 1 tsp (5g) of dried oregano or thyme for a more complex flavor profile.

Special Equipment

• Dehydrator: Recommended for even drying and consistent results.
• Meat Slicer: For thinly slicing meat evenly.
• Oven: A low-temperature oven can be used if a dehydrator is unavailable.
• Thermometer: To ensure the meat reaches a safe internal temperature of 160°F (70°C).

Pro Tips

• Even Drying: To achieve chewy jerky, ensure the meat strips are evenly coated with the seasoning and laid out in a single layer during drying.
• Fresh Spices: For the best flavor, use freshly ground spices. Grind whole spices like cumin and coriander seeds in a spice grinder for maximum aroma.
• Marinating: Let the seasoned meat marinate in the refrigerator for at least 24 hours to allow the flavors to penetrate deeply.

Nutritional Comparison

FAQ

• Can I use fresh ingredients instead of processed ones?
  Yes! Use fresh garlic and onion powder by dehydrating and grinding them yourself. However, store-bought powders are more convenient and shelf-stable.

• What can I do if the jerky turns out too salty?
  Reduce the amount of InstaCure #1 slightly in future batches, but always ensure enough to meet food safety standards.

• How do I make it last longer?
  Store the seasoning in an airtight container in the refrigerator and the finished jerky in the freezer for extended shelf life.

• Can I scale the recipe for large batches?
  Absolutely! Simply multiply the ingredients proportionally. For example, double all ingredients for 10 pounds of meat.

• Is InstaCure #1 necessary?
  Yes, for safety when making jerky at home. It prevents bacterial growth and foodborne illness.

Serving Suggestions

• Classic Jerky: Use this seasoning on beef, turkey, or venison for a traditional jerky experience.
• Innovative Uses: Sprinkle the seasoning on roasted nuts, popcorn, or even eggs for a savory kick.
• Marinades: Mix with soy sauce, vinegar, and honey for a wet marinade before applying the dry seasoning.

Conclusion

This homemade version of Uncle Abe's Jerky Seasoning Hot with InstaCure 1 offers the same bold, smoky flavor you love, but with the added benefits of reduced sugar, lower sodium, and the flexibility to customize. Whether you’re a jerky aficionado or a newcomer to the world of homemade snacks, this recipe is a game-changer. Give it a try and enjoy the satisfaction of creating something delicious and healthier right in your own kitchen! Don’t forget to share your creations and let me know how it turns out!