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1/2 pound of tender quick 1/4 pound of brown sugar 2 teaspoons of chili pepper (hot) 2 teaspoons of black pepper 2 gallons of water Bring to boil, skim and let cool. Pour over chunked meat. Be sure the meat is in a stainless steel, plastic or crock. Cover with plate and weigh down. Let stand in brine between 4 to 8 hours. Take out and drain. Smoke until done in smoker or food dryer.
Or use a Dehydrator & follow manufactures instructions.
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