Hope you enjoy this one.:-)
MMMMM----- recipe via UNREGISTERED Meal-Master (tm) v8.02
      Title: Dan's Smokehouse Jerky - Part 1
 Categories: Smoked, Barbecue, Information, Text, Jerky
      Yield: 1 servings
           -- meat;
           Venison
           Top round steak
           Turkey breast
           -- brine;
           Kiln dried medium salt
           Molasses (brer rabbit light
           Black and/or red pepper
  Generally, the lean
  scraps from most venison (elk, deer, caribou, antelope and moose)
  work very good.  Bear is greasy(sorry Bear), as is pork Buffalo is
  similar to beef and makes good jerky. The best cut of beef that will
  yield the most usable lean meat is the top round.  If you like
  turkey, use large bone in breasts and remove the bone. I  haven't
  done reptiles, but what the hey, if that's your bag give it a shot.
  The meat should be reasonably aged, at least kept cool for a week or
  so after it's dressed out and skinned. It is important to trim as
  much fat off as possible, even if you have to cut it out or scrape it
  off.  The fat will not take salt very well when the meat brines, it
  will become rancid and  grow mold quickly. Cut the meat with the
  grain, into strips as big around as your thumb (3/4-1 square) and as
  long as possible.
  The Brine: This is a self brining method and works in two stages,
  dehydration and rehydration.  The ingredients needed are: A kiln dried
  medium salt. Most feed stores have 50# bags for about $3. which will
  make about eight thousand pounds of jerky.  Medium salt is about the
  size of sal that comes on a pretzel. Molasses. I use Brer Rabbit
  light or Grandma's. Brer Rabbit comes in pint bottles and have a
  small top that you can pour a nice 'string' from.  Grandma's comes in
  a large mouth bottle and it's best if you transfer it to some sort of
  a squeeze top ketchup or pancake syrup bottle (1 pint =3D about 20# of
  meat). Black Pepper, medium grind or coarse - your choice.  If you
  like it hot, use red pepper flakes instead, if you don't like pepper
  leave it out. This brine process goes easier and more quickly if you
  have a few extra happy hands joining in - the kids, the wife and
  myself usually make it a project and when it's done everyone gets to
  pa each other on the back. Since we're all together and helping each
  other, some interesting conversations usually surface.  Anyway, you
  will need a flat bottom non-corrosive container and lid, a Tupperware
  storage bin, a plastic bus tray or a stainless steam table pan will
  work well.  The size depends on the amount of meat and the room in
  your refer - the lids keep things out and are handy for stacking the
  containers. Salt the bottom of the pan evenly, making sure to get in
  the corners as well.  This may not be as easy as it sounds.  Put a
  few pounds of salt in a bowl, cup your fingers together and scoop out
  about a half a handful - not in your palm.  Shake your hand back and
  forth across the top and about a foot above the top of the pan.  As
  the salt starts to leave your hand, slowly open your fingers and let
  the salt run through evenly.  Hand salting may require some practice.
  Practice salting the bottom of the pan until it becomes comfortable
  and the coverage is without gobs or streaks or voids. If this method
  becomes too frustrating, a shaker top jar works too - a mayonnaise
  jar with the  metal lid poked full of holes by a 16 penny nail. The
  coverage amount should be between light coverage (barely covering) and
  full coverage (completely covering) - the only comparison I can think
  of, is sugar on a pie crust, or, sugar on your cereal.  You don't
  want it too salty, so, one might consider their first batch of jerky
  experimental and take it from there. String the molasses.  Same kinda
  deal as the salt, hold the bottle about a foot above the pan, start
  moving it from side to side and pour. When the molasses starts
  running try to get a 'string' about the size of a pencil lead and let
  it crisscross the pan bottom over the salt.  Once the strings are
  even in one direction, change directions (perpendicular) and string
  evenly across again.  Don't forget the corners.  When it's done it
  will be an even grid about 1/2" square covering the pan bottom.  Good
  luck... don't worry, 10-12 layers and you'll be able to sign your
  name with it.  The pepper will vary as to individual taste.  One note
  though, pepper almost doubles its intensity as it soaks and is easy
  to overpower the finished product.  I would recommend that a light
  dusting would be sufficient for most people (about the way you would
  pepper a baked potato). Red pepper flakes, even more so.  Again, hold
  the pepper can about a foot above, and dust it evenly - good, you
  remembered the corners. Layer the meat strips across the bottom of the
  pan one at a time. Starting on one side, place  the strips next to
  each other without overlapping and with all of th strips running in
  the same direction.  Work the meat across until the layer is
  complete, without voids.  Pat the surface, edges and corners down
  smooth and flat.  Salt, molasses and pepper the surface as was done
  to the bottom of the pan to start.  The second layer of meat is done
  the same, but it is ran perpendicular to the first layer.  Pat
  smooth, salt, molasses and pepper.  Each additional layer is placed
  perpendicular t the layer before it.  Continue layering the meat
  until it reaches to a level about 2" from the top of the pan.  The
  last layer, or partial layer, gets the salt, molasses and pepper
  treatment as well. This brining method will cure the meat in two
  days.  Place the pan in the refer, cover and let sit undisturbed for
  the first day (refrigeration is not  necessary if  prepared in a cool
  climate 35-45F).  After about 24 hours the meat should be 'turned
  Continued in Part 2
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... .....Sincerely yours Gigi........
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