Recipe - Easy Cure Meat Jerky

5 pound Meat; any cut
One half cup Noniodized salt
One half cup Sugar
1 qt Water

Trim all fat from meat. Slice meat with the grain as thin as possible. The
meat slices nicely when semifrozen, or your butcher will do the slicing
for you. Place the meat in cool brine and refrigerate overnight.

After no less than 12 hours, take the meat from the brine, rinse lightly
and allow to dry on paper towels for 1 hour.

Place meat strips on the smoker racks and dry for 12 hours, using your
favorite fuel. When strips are the dryness you like, allow to cool and
transfer into a ziplock bag for taking on trips, hiking, camping, etc.
Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 06, 1998