Brined Jerky
5 pounds lean meat
1 cup curing salt
1/2 cup brown sugar 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 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.