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Remove all fat and membrane from the meat. Combine the rest of the ingredients. Soak the meat in the solution (brining the meat) for 8 to 10 hours. Remove meat and rinse thoroughly. Pat dry with paper towels to remove excess moisture. Let stand to air-dry for an hour or so. Then rub in the seasonings of your choice, such as onion salt, garlic salt, pepper or a prepared seasoning mix from the spice department at the market. Smoke meat for 8 to 12 hours or until ready. Test the meat by twisting a strip of meat. It should be flexible but stiff like a piece of rope. Remove and let stand until cool.
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|Serving Size: 1 Serving (3533g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 7 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 113212.9mg||3904 %|
|Potassium 350.1mg||9 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 9.7g|
|Protein 2.8g||4 %|
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Calories per serving: 64
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