25# Batch

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