Mike’s Smoked Jerky
2-3 pound beef or venison roast
Slice partially frozen roast into strips 3/8″ thickness. Add strips to a 1 gallon zippered bag.
Mix 4 tablespoons of Spark Spices Original Brine with 2 tablespoons of Spark Spices Italian Blend. Add 2 cups of Mountain Dew soda to spice mix. Mix thoroughly and add to meat strips. Squeeze out air, so that liquid covers all the strips. Refrigerate for 2 days.
Hang strips on smoker rack, using toothpicks, to prevent them falling through rack. Be sure there is space between the strips. Set smoker to 225 degrees. Use desired wood chips and amount of smoke. Leave in smoker until meat has dried to about half of the original thickness. About 5-8 hours.
Chill and bag. Keep refrigerated.