MOLASSES JERKY

Instructions

1. 1

   Remove all fat and membrane from the meat.

2. 2

   Combine the rest of the ingredients.

3. 3

   Soak the meat in the solution for 8 to 10 hours.

4. 4

   Remove meat and rinse thoroughly.

5. 5

   Pat dry with paper towels to remove excess moisture.

6. 6

   Let stand to air-dry for an hour or so.

7. 7

   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.

8. 8

   Smoke meat for 8 to 12 hours or until ready.

9. 9

   Test the meat by twisting a strip of meat.

10. 10

    It should be flexible but stiff like a piece of rope.

11. 11

    Remove and let stand until cool.