Mick's Jerky Brine used for wild game jerky
1. 1 gallon water
2. 2/3 cup salt
3. 1/3 cup vinegar
4. 1 1/2 cup pepper
5. 1/4 tablespoon onion powder
6. 3 shakes of Tabasco
7. 2 tablespoons of Worcestershire's sauce
8. 1/4 tablespoon sage
9. 1 1/2 tablespoon A-1 sauce
10. touch of chili powder
11. soak the strips of meat in the brine for 9 hours in the refrigerator
12. remove from the brine
13. lay on smoking racks and put in smoker for 8 hours.
My son loves almost every flavor of jerky made.
To read more Thursday Thirteen
Added note: The last post now includes the link to the new website I mentioned.
Defendersown
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2 comments:
Huh, I'm father-in-law makes jerky. I bet he's like this recipe. Thanks for sharing.
Yummy... that is the perfect "traveling" food.
If you get a chance, my, TT is up, too.
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