Serves: 40
Total Calories: 248

3/4 cup non-iodized salt
3 cups brown sugar
1 cup soy sauce
2 cups water
10 cloves garlic, sliced thin

10 pounds beef, elk, deer, moose, antelope, etc.
coarse ground pepper

Combine all of the ingredients in a large pan and bring to a boil. Reduce heat and let simmer for about five minutes. Cool the brine to room temperature before using.

Trim all fat and as much connective tissue as you can off the meat. I cut my meat in strips 4-6 inches long, 1-2 inches wide, and about 1/2-inch thick. Place the meat in a large glass or crockery container and pour in the brine. Stir the meat and brine then set a plate with some weight on it to keep all the meat totally submerged in the brine. Refrigerate for 4-6 hours. Make sure you stir the meat 2-3 times while it’s in the brine. Drain the brine off and reserve if you’re going to make another batch within a week or so. Here is where you have several choices. I smoke my jerky over apple wood or mesquite. However, you can use a food dehydrator or even use your oven. When using an oven, I place the meat strips on cake racks with a cookie sheet for a drip pan on the oven rack underneath the meat.

I place the meat strips as close together as possible without them touching. At this time I sprinkle coarse pepper on to taste. How long it takes to dry will vary depending on the heat source, the thickness of your meat, and on personal preference. Some folks like it dry and others like it without all the moisture removed. If you’re new to the game of making jerky, plan on checking every hour or so in order to get it just the way you like. What you don’t end up eating right out of the smoker can be stored in the freezer or fridge. If you’re going to keep it in the fridge, wrap it up in a piece of cheese cloth or in a brown paper grocery bag.

NOTE: If you’re using a food dehydrator or oven add 1 tablespoon of liquid smoke to the brine for a "smoky flavor". Also, don’t be afraid to experiment with other spices in the brine or sprinkled on prior to drying/smoking.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Snacks & Desserts

Nutritional Facts:

Serves: 40
Total Calories: 248
Calories from Fat: 67

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
Camp "Horse Ovaries"
Chile 'N' Cheese Spirals
Corned Venison 'N' Seeds
Dutch Oven Nachos
Lisa Martiny's Quick Fruit Rollups
Nachos
Quick Dutch Oven Pizza
Seafood Lasagna Rollups
Strawberry Oat Bars
THE Jerky Recipe
Texas Caviar
Venison Jerky