Dried Meat

Brine Meat
2 T. sugar 2 lbs strips of meat sliced thin
2 T. salt pork, game, and beef will work
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. black pepper
¼ cup soy sauce
¼ cup worcestershire

Mix all of the ingredients of the brine ingredients together.
In a shallow dish lay the strips of meat then completely cover then with the brine.
Whisk until all the sugar and salt is dissolved.
Push a piece of plastic wrap onto the surface to seal it off from the air.
Marinate 12 to 24 hours. Grill with indirect heat on a cool smoke which is 100 to 200 degrees that is designed to dry the meat out. Next smoke it on a smoker, or It will take 1 – 2 hours to smoke the meat.
After smoking leave open to the air to further dry for another 24 hours.
The combination of salty brine, smoking and drying the meat makes it shelf stable.
Bacteria does not survive well in an environment that is alkaline from the salt and lacks moisture form drying and smoking.