5 lb Lean meat
1 c Curing salt
1/2 c Brown suger or molasses
1 ts Liquid garlic
4 tb Black pepper
2 qt Water
Remove all fat and membrane from the meat. Combine
the rest of the ingredients. Soak the meat in the
solution (brining the meat) 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.
