---------- Recipe via Meal-Master (tm) v8.02
       Title: BRINED JERKY
  Categories: None
       Yield: 1 servings
       5 lb Lean meat
       1 c  Curing salt
     1/2 c  Brown suger or molasses
       1 ts Liquid garlic
       4 tb Black pepper
       2 qt 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.