1/3 cup sugar
1/4 cup salt
2 cups soy sauce
1 cup water
1 cup red wine
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon tabasco sauce

Trim all fat from meat. Slice meat with the grain to about 1/4″ to 1/2″ thick. The meat slices nicely when semi-frozen, or your butcher will slice it for you in his machine. Place meat in the cool marinade and leave overnight, or for no less than 8 hours. Remove from brine and allow to air dry without rinsing. Smoke in your smoker for 12 to 16 hours or until jerky has dried out to your liking. Use your favorite fuel for smoking.

Origanlly Buffalo meat was cut into thin long strips and jerked by drying in
the open air. Some Indians made a salt brine with pepper in it and the strips of meat were quickly dipped into this, and then hug on racks above a fire made of green or damp wood to make a slow smoke. The smoke also kept the flies and the yellow jackets away from the meat.

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