Brined Jerky
Ingredients
5 lb lean meat
1 cup curing salt
1/2 cup brown suger or molasses
1 tsp liquid garlic
4 tbsp black pepper
2 qt water
Preparation
Remove all fat and membrane from the meat. Combine the rest of the
ingredients. Soak the meat in the solution (brining the meat) for 8
to 10 hours. Remove meat and rinse thoroughly. Pat dry with paper
towels to remove excess moisture. Let stand to air-dry for an hour or
so. Then rub in the seasonings of your choice, such as onion salt,
garlic salt, pepper or a prepared seasoning mix from the spice
department at the market. Smoke meat for 8 to 12 hours or until
ready. Test the meat by twisting a strip of meat. It should be
flexible but stiff like a piece of rope. Remove and let stand until
cool.
Servings: 1
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