- 2 gal's soy; teriyaki can be substituted for 1/2 of the soy(best this way)
30 lb's brown sugar
30-32 oz's garlic powder or 38-40 oz's fresh ground garlic
4-5 oz's course ground black pepper
8 oz's NaCl - 8 oz's NaNO3
Note: Other Seasonings can be added to suit individual tastes or preferences. Seasoning can be added directly to the brine or for a variety of batches to the top of meat pieces prior to smoking.
- Dissolve this mixture in 5 1/2 to 6 gal's gal's water thoroughly and cool. (as with all recipes this can be halved or quartered...etc...)
Leave in brine for five to six days. For milder flavor three days minimal. Brining meat should be stirred twice daily.
Drain, brief rinse meat and smoke
Smoking cycle: 2-2 1/2 hours @ 70O, 2- 2 1/2 hours @ 90 - 95O, 3 hours @ 120 -130O, 1 to 1-1 1/2 hours @ 150 - 160O. Smoke for first five hours.
This recipe is suitable for all common Northwest and Alaska species of wild game venisons including moose, caribou, sheep, muskox, bison, goat & deer. This seasoning can also be used with black bear meat that has all fat removed. The meat is best prepared if cut into strips approximately 1" to 3" wide and 1/4" to 1/2" thickness. Wider pieces are O.K as long as uniform thickness is maintained.