4 lbs. deer shoulder or round

BRINE:

1 c. canning or pickling salt
1/2 c. sugar
4 tbsp. black pepper
1 tsp. garlic powder
2 qts. water

Remove all fat and silver skin from deer. Cut into strips about 1/4 inch thick, 3/4 inch wide and 6 inches long.

Stir brine ingredients together (in a plastic or glass container) until salt and sugar are thoroughly dissolved. Stir meat into brine. Put a plate on top of the meat to hold it under the brine. Let meat set in brine 10 or 12 hours, stirring once or twice during the curing process. Remove meat from brine and rinse in cold water at least twice to remove all traces of the brine. Pat dry with paper towels.

Air dry meat by placing on racks or a line for 1 hour, meat will have a glaze when it is ready to smoke. Spread meat out on paper towels and sprinkle with pepper, garlic powder, onion powder or your favorite seasoning (do not use a salt based seasoning). You may want to try my favorite seasoning which follows this recipe.

Put jerky on racks in a dry smoker (Outers or Little Chef) and smoke 8 to 10 hours. Alternate racks during smoking about every 2 hours. Check for doneness by cutting a piece with scissors. Jerky should be dark on the outside, pliable, with no traces of pink on the inside.