1. If you can have your butcher at the meat counter slice your meat as thin as he can or at least 1/4 inches thick. If this is not possible do your best to get the meat as thin as you safely can just be careful not to cut yourself. 2. Put everything except the meat and the liquid smoke in a large sauce pan and bring to a boil this is your brine. 3. Turn off the burner as soon as the brine comes to a boil and remove from heat. 4. Let the brine cool for an hour. go have a drink or something. 5. When the brine is cooled to room temperature stir it a few times to make sure everything is dissolved. 6. Put your meat in 2 different gallon sized bags(whatever kind you got.). 7. Divide brine into both bags and seal them good so there are no leaks. 8. Shake the bags 1 at a time just enough to get the meat and brine working well together. 9. Put the bags in the refrigerator for 24-36 hours fliping every 4-8 hours. 10. Dehyrate for 6-12 hours if your useing a dehydrator. if your not your guess is as good as any on how long its going to take. ---------------------------------------------------------------------------
Nutrition
Ingredients
