---------- 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.
 
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