Make Jerky
A Clean Workflow for Planning, Curing, Scaling, Drying, and Repeating Better Batches
Start with the step you need, or move through the tools in order when you are building a batch from scratch.
1. Target Texture
Set meat type, starting weight, fat level, and the finished texture you want to hit.
2. Fat Ratio
Calculate added fat for ground jerky, snack-stick style blends, and richer texture targets.
3. Cure Calculator
Calculate Prague Powder #1 from meat weight using the simple 1 tsp per 5 lb guideline.
4. Recipe Scaler
Scale marinade and seasoning lines from one batch size to another.
5. Water Activity
Compare starting and finished weight to estimate drying progress, texture, and aw reference.
6. Save to Batch Log
Record the method, numbers, taste notes, and what to adjust next time.