Hell's Creek Jerky Seasoning

Brine Method: Slice 25lbs of lean beef or venison 1/4" thick. Wisk seasoning and cure pack into 1/2 gallon of distilled water and soak meat for 12 hours. Dry Rub Method: Mix seasoning and cure pack together. Pour half into a shaker, spread 25lbs sliced meat out flat on saran wrap and shake contents of shaker on the meat. Turn meat over, shake other half of seasoning on evenly, cover with saran, roll up and refrigerate overnight. Ground and Formed Method: Grind 25lbs of 100% lean beef or venison through a 1/8" plate. Mix seasoning and cure pack in meat with 1 cup distilled water and work meat until very sticky, refrigerate overnight. Use a jerky cannon to form into strips on your racks. Smoking: Pre-heat to 145 degrees, open dampers, dry for 2 hours. Close dampers to 1/2 open, turn up to 160 degrees, smoke for 4 hours, continue until desired texture. The dryer you get it the more shelf stable it will be.