Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Lean meat |
| 1 cup | Curing salt |
| ½ cup | Brown suger or molasses |
| 1 teaspoon | Liquid garlic |
| 4 tablespoons | Black pepper |
| 2 quarts | Water |
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.