Jerky brine?

[horsesoldier]

I need to make about 35 pounds of jerky from my Idaho deer.Any good brine recipes I should try?

[MT Gianni]

I find most too salty for my tastes. I do like to add some brown sugar, garlic and lemon pepper as well as salt.

[horsesoldier]

Since I kindve failed on this, any other recipies for a different kind of jerky? Like a rub cure?

[reloader28]

We make the hamburger type and just buy Cabelas seasoning. Costs a little money, but its easier.
Tried the Hi Mountain, but it was too salty and for decent flavor we had to use 10lbs of meat instead of 15lbs.

[horsesoldier]

Thanks Re-28!

[Lloyd Smale]

find out how much quick cure you need for the poundage of meat your making. Different brand can vary a bit. then for that much meat if your doing it all at one time id try mixing 2 cups of brown sugar 4tsp of dried garlic powder 2 tsbs of dried onion powder, 4tsps of crushed black pepper or lemon pepper if you prefer and about a half a bottle of terriaki marninade mix all the ingrediants together and work it into the meat and let in sit in the frindge for at least 24 hours. then smoke at about 200 degrees. First hour dont use any smoke. After that give it heavy smoke for at least an hour and check it. Continue for about another hour if you like your jerky a bit drier like i do. If you like it a bit more salty you can add salt to the mix but i recomend you use canning salt as it doesnt overpower the flavor like iodized salt does.

[horsesoldier]

Thanks Lloyd, that what I needed!