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Beef Brisket Jerky

11 pound brisket
2 tablespoons salt
2 tsp prague powder #1
3 tsp onion powder
3 tsp granulated garlic
3 tsp black pepper
3 tsp white pepper
3/4 cup soy sauce
1 cup Worcestershire sauce

Place brisket in the freezer for an hour and a half. With a sharp
paring knife, trim all the fat off the exterior. Split the brisket
along the fat line, and trim all the fat from the newly exposed
surfaces.

Make a marinade by combining the salt, prague powder, onion powder,
garlic, peppers, soy and Worcestershire.

Place the meat slabs in the marinade, making sure all exposed meat
is covered. Place in the fridge for 48 hours, turning after the
first 24.

Light up the smoker, and warm it up to the temperature of 150
degrees, dampers full open. While the smoker was warming, place
meat on racks to drain/dry. After two hours and temperature of
the meat close to room temperature, place in the smoker with hickory
as the wood of choice. After 12 hours, turn the slabs over/ repeat
after 12 hours. Reduce the time between rotations to six hours,
for a total time of 60 hours.

Remove the slabs from the smoker. Sliced it about the thickness
of a half dollar for jerky.

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