Serves: 5

1/2 cup salt
1/2 tablespoon garlic salt
1/2 tablespoon pepper
5 pounds lean meat (elk, caribou, deer, beef, etc.)
garlic powder (optional)

Make a mixture of salt, garlic salt, and pepper. Cut meat into 2-inch-wide strips, 1 inch thick. Roll strips in seasoning, or “dredge,” as the television cooks say. Place meat in a crock and weight down with a plate. Brine this way in refrigerator for 5 days, then remove and rinse. Dry and place in smoker. Smoke about 18 hours or until the meat is a purple color when you cut into it. At this point you can rub garlic powder into it, if you like. Five pounds raw meat makes 1 pound jerky.

Variation: Mix brine ingredients with 1 quart of water, bring to a boil, and place the meat in the boiling mixture for 10 minutes. Remove and place immediately in the smoker.

Nutritional Facts:

Serves: 5
Calories from Fat: 0

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