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Ingredients
Directions
- Trim all fat from meat. Slice meat with the grain as thin as possible. The meat slices nicely when semi-frzn, or possibly your butcher will do the slicing for you. Place the meat in cold brine and chill overnight.
- After no less than 12 hrs, take the meat from the brine, rinse lightly and allow to dry on paper towels for 1 hour.
- Place meat strips on the smoker racks and dry for 12 hrs, using your favorite fuel. When strips are the dryness you like, allow to cold and transfer into a ziplock bag for taking on trips, hiking, camping, etc.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1193g | |
| Calories 387 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 56625mg | 2359% |
| Potassium 14mg | 0% |
| Total Carbs 99.98g | 27% |
| Dietary Fiber 0.0g | 0% |
| Sugars 99.91g | 67% |
| Protein 0.0g | 0% |
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