Danrich Beef Jerky

Directions

1. 1
   If you can have your butcher at the meat counter slice your meat as thin as he can or at least 1/4 inches thick.
2. 2
   If this is not possible do your best to get the meat as thin as you safely can just be careful not to cut yourself.
3. 3
   Put everything except the meat and the liquid smoke in a large sauce pan and bring to a boil this is your brine.
4. 4
   Turn off the burner as soon as the brine comes to a boil and remove from heat.
5. 5
   Let the brine cool for an hour.
6. 6
   go have a drink or something.
7. 7
   When the brine is cooled to room temperature stir it a few times to make sure everything is dissolved.
8. 8
   Put your meat in 2 different gallon sized bags(whatever kind you got.
9. 9
   ).
10. 10
    Divide brine into both bags and seal them good so there are no leaks.
11. 11
    Shake the bags 1 at a time just enough to get the meat and brine working well together.
12. 12
    Put the bags in the refrigerator for 24-36 hours fliping every 4-8 hours.
13. 13
    Dehyrate for 6-12 hours if your useing a dehydrator.
14. 14
    if your not your guess is as good as any on how long its going to take.