Smokehouse Recipes

• 1/3 cup sugar
• 1/4 cup NON-IODIZED salt
• 2 cups soy sauce
• 1 cup water
• 1 cup red wine
• 1/2 tsp onion powder
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp Tabasco sauce
• 10 lbs. preferred choice of meat

Mix all of the above ingredients (excluding the meat) to make the marinade/brine mix for your preferred choice of meat. Then trim all fat from meat and slice with the grain about 1/4" to 1/2" thick. The meat slices nicely when semi-frozen, or your butcher can slice it for you. Place meat in the cool marinade and refrigerate overnight, or for no less than 8 hours. Remove the meat from the brine and allow it to air dry without rinsing. Place the jerky on the drying shelves and then place the shelves in the smoker rack. You may want to use the Drying Screens by Smokehouse Products to make cleanup easier. Place the rack in your Smokehouse Electric Smoker. Smoke for 12 to 16 hours, depending on how dry you like your jerky. Use 3 flavor pans full of Hickory or Cherry Wood Chips during the early stages of the drying cycle. An Insulation Blanket by Smokehouse Products can help to hold the heat in your smoker if it is a cool or windy day. Enjoy!