25# Batch
- Cut meat into 3/8 x 3/8 x 10″ Strips.
- Place in brine for 12-14 hours.
- Remove from brine and place in cold water for 4 hours.
- Remove from water and let dry.
- Sprinkle with KENT BEEF JERKY Seasoning, using approximately 6-8 oz for every 25# of meat.
- Mix Well.
- Hang on pins.
- Place in smokehouse at 200 degrees for 1/2 hour.
- Raise temperature to 250 degrees and add smoke for 1/2 hour.
- Remove from smokehouse.
- Let stand at room temperature until product is cooled.
- Product is ready for sale.