Molasses Jerky

Molasses Jerky

Ingredients:
5 lb Lean meat
1 c Curing salt
1/2 c Molasses (or brown sugar)
1 ts Liquid garlic
4 tb Black pepper
2 qt Water

Directions:
Remove all fat and membrane from the meat. Combine the rest of the
ingredients. Soak the meat in the solution for 8 to 10 hours. Remove meat
and rinse thoroughly. Pat dry with paper towels to remove excess moisture.
Let stand to air−dry for an hour or so. Then rub in the seasonings of your
choice, such as onion salt, garlic salt, pepper or a prepared seasoning mix
from the spice department at the market. Smoke meat for 8 to 12 hours or
until ready. Test the meat by twisting a strip of meat. It should be
flexible but stiff like a piece of rope. Remove and let stand until cool.
MOLASSES JERKY 57
ONION GROUND BEEF JERKY