Yield: 12 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Salt |
| ¾ cup | Sugar |
| 1 quart | Water |
Cut meat into strips ¼" to ⅜" thick, cut crosswise with the grain.
Mix ingredients in a NON-ALUMINUM bowl. Immerse jerky meat in brine, making sure that it is completely covered. Let brine overnight, or 8 to 12 hours.
After brining is complete, remove jerky meat, and rinse thourghly in cold water. Allow to air dry. you should note a glaze forming when drying is complete (you can put the meat on the smoking racks to dry).
Load into smoker. Use two or three pans of wood chips early in the smoking process. Smoke until jerky will crack, but not break when it is bent. Submitted By LAWRENCE KELLIE On 06-17-95