FIL's Jerky Seasoning

Pounds Ounces
Salt 3.13 50.00 62.50%
Garlic 0.26 4.2 5.25%
Black Pepper 1.43 22.80 28.50%
Onion Powder 0.06 1.00 1.25%
Brown Sugar 0.10 1.6 2.00%
Meat Tenderizer 0.04 0.60 0.75%
5.0 80.20 100%

Directions
Remove all fat from Surface of Meat. Cut meat in to 1/4" strips approximately 3" or whatever length you desire.
Take a rectangle square pan and sprinkle the rub on the pan until you cover the bottom. Next place a layer of meat
in the pan. Sprinkle more rub on top until everything is thoroughly coated. Now continue to place layers until you run out
of meat. Always cover the last layer with the rub mixture. Cover the top with foil and place in the refrigerator for 24-36 hours.

Smokehouse
Place in the smoke house on racks at about 150 degrees and smoke the product for approximately 1 hour. Continue to cook p
for an additional 10 hours or until it reaches the optimum chewiness you desire. Remove and let cool and package.

Dehydrator-- To add smoke flavor dip the meat in liquid smoke before placing it in the seasoning pan.
Layer in product leaving space for air to flow in between the racks. Set dehydrator on it's hottest setting (around 155-165)
and let it go for 8 hours. Check periodically for the proper chewiness.

Teriyaki Flavor
If you want to add some teriyaki flavor. Buy Teriyaki sauce (looks like Soy Sauce not the thick sweet version)
and marinate the meat in it for about 45 minutes before you do the rub.
 layer of meat
ers until you run out
igerator for 24-36 hours.

hour. Continue to cook product

and package.

ng (around 155-165)