Recipe - Brined Jerky

5 pound Lean meat
1 cup Curing salt
One half cup Brown suger or molasses
1 teaspoon Liquid garlic
4 tablespoon 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 airdry 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini