Equipment

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The products I recommend are the ones I have tested and used for years. Some are much more expensive than alternatives you can find. My selections are based on both personal preferences such as usability, convenience, durability, and ease of cleaning and repair.

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1. Dehydrator or Smoker
   • My Recommended Dehydrator
     • If you go this route, you can use the Optional Smoke Powder listed in the ingredients to achieve something excellent and as close as possible (IMO) to natural smoke.
   • My Recommended Digital Smoker
     • Cold Smoker Attachment
2. High Precision Digital Scale
   • My Recommendation
3. Vacuum Sealer and Bags
   • My Recommended Vacuum Sealer
     • Vacuum Sealer Bags

Ingredients

• Prague Powder #1 (a.k.a., Pink Curing Salt)

  <aside> ⚠️

  IMPORTANT!

  DO NOT CONFUSE THIS FOR REGULAR PINK SALT

  SKIPPING THIS INGREDIENT IS DANGEROUS AND POTENTIALLY LIFE THREATENING

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  • This salt has Nitrite added to it which will impact the meat in a number of ways, but most importantly, it will “cure” the meat, thereby protecting you from Botulism.
  • My Recommendation

• Flat Iron Steak

• Kosher Salt

• Black Pepper

• Malt Vinegar

  <aside> ⚠️

  Malt Vinegar contains GLUTEN. Substitute Apple Cider Vinegar if you have weak genes.

  </aside>

• Any additional seasonings you prefer

  • If using a seasoning blend you like, ensure that it is SALT FREE

• Concentrated Beef Broth (SALT FREE)

  <aside> 💡

  I make my own and there is no comparison to anything store-bought. I’ve included the recipe below if you would like to make this yourself.

  </aside>

  • If you choose to buy one, just make sure it’s salt free and high quality.

• Optional:

  • Smoke Powder
  • Your favorite hot pepper powder. Recently, I’ve been using and loving this one.

Optional: Beef Broth Recipe

• Toggle Recipe

Preparation and Curing

1. Weigh the meat in Grams.