Instructions

• Slightly freeze meat (makes slicing easier).
• Put all sliced meat in 5 gallon and fill ¾ full with meat. Slices should be right at ¼-inch thick and as long & wide as you like!
• Mix all ingredients w/large spoon.
• Cover meat in bucket with enough water so that the meat us just covered and no meat is standing above water. I set a plate on top of the meat.
• Sit in fridge for 12 to 24 hours to marinate.
• After it has set for a time and it's cool, take meat strips and put on skewers spaced ½-inch apart.
• Place meat & skewers on rack.
• If using oven, place foil on bottom shelf to catch drippings. Crack oven door open 1 to 2 inches around 130 to let moisture escape.
• If using smoker open door 1 to 2 inches around 130. Use bag of briquettes and Apple wood -Hickory-or wild cherry wood must be green wood.”Not dry wood”. I use 1 type of either wood. All you need is 5 lbs. of split wood.
• Check every 1 hour till done should take about 2 to 4 hours depending on temperature of oven or smoker. You do not want meat crispy.