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Jerky, Old Smokehouse Jerky
Old Smokehouse Jerky
5 Lbs strip meat (antelope, beef, caribou, deer, elk, moose, or fish)
4 cups brown sugar
4 cups granulated sugar
1 cup non-iodized salt (iodized salt adds a bitter flavor)
Cut meat or fish into strips about 1/4 inch thick and whatever width and length you like. Mix sugars and salt thoroughly together in a bowl. Spread a thin layer of the dry mix in a glass or plastic pan or dish. Spread a flat layer of meat over the mix, and then put another thin layer of mix on top of the meat. Repeat layers, ending with a layer of the sugar-salt mixture.
Cover and refrigerate for about 48 hours. Remove meat from brine and rinse with cold water. Place on racks until meat dries and starts to glaze and look shiny.
Place in your Big Chief or Little Chief Smoker and smoke with at least 2 pans of chips (burn chips early in the smoking process, then remove chips and continue drying and curing the jerky). Dry jerky to the texture you desire.
Store jerky in a zip-lock bag in the refrigerator for no more than 2 weeks, or in the freezer for up to 6 months. Use a vacuum-pack freezer bag for best results.
Enjoy!
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