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Recipe by: tijcho
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See below ingredients and instructions of the recipe
1/4 c Salt
3/4 c Sugar
1 qt Water
Cut meat into strips 1/4" to 3/8" thick, cut crosswise with the grain.
Mix ingredients in a NON-ALUMINUM bowl. Immerse jerky meat in brine,
making sure that it is completely covered. Let brine overnight, or 8
to 12 hours.
After brining is complete, remove jerky meat, and rinse thourghly in
cold water. Allow to air dry. you should note a glaze forming when
drying is complete (you can put the meat on the smoking racks to dry).
Load into smoker. Use two or three pans of wood chips early in the
smoking process. Smoke until jerky will crack, but not break when it
is bent. Submitted By LAWRENCE KELLIE On 06-17-95
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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