MOOSE / CARIBOU/PTARMIGAN/BEAVER/PORCUBINE/ JERKY RECIPE:

[Tom Cox]

For approx 5 lb meat:

2 pks Teriyaki Sauce mix ( Can purchase at Canadian Tire)

2 pks Jerky cure (Kosher Salt) in same pack as Teriyaki Sauce mix.

Dissolve Kosher Salt in 1/4 cup of boiling water.

1 tsp Lemon Pepper

4 tsp Black Pepper

4 tsp Garlic Powder

4 tsp Onion Powder

1 oz Soy Sauce

2 oz. Rye Whisky (Gibson's Finest)

Add 1 beer slowly to curing mix and stir until all beer froth gone.

Put sliced meat in a bag and add curing ingredients with meat, remove all air from bag and tie tightly, roll bag to ensure all meat is covered in curing ingredients. Let set in  refrigerator for approx 12 hrs.

Smoke Jerky by using Bradley Smoker Hickory or Maple wood Bisquettes at 140 to 150 deg for 3 hrs.....Rotate meat racks from top to bottom occasionally.

Stop adding wood Bisquettes after 1 hr and continue with smoker by increasing heat to 160 to 170 deg for another 4 hrs. DO NOT ALLOW TO GO OVER 170 DEG

Note: Bradley Smoker Bisquettes can be purchased at Canadian tire.