Venison Jerky

Cut lean strips of venison into pieces 1 to 1 and ½  inches thick and about 5 inches long. Any cut can be used but tender meat gives a better product. The loin, round, and flank are often used.

Make a brine of 1 pound salt to 1 gallon of water, store in granite canner, stone crock, or plastic bucket. Add meat. Weight the meat so the liquid covers the surface and allow to stand at least 12 hours.

Drain well and place on trays for  smoker. Transfer to smokehouse. Dry out and flavor with warm, not hot, smoke for 5-15 days, depending on the size of the pieces to be dried.

Use any non-resinous wood like maple, ash, or apple. When completely dry, store the meat in airtight containers. Jerky keeps indefinitely if all the fat has been removed before brining.