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Brine ingredients:
3 cups water
2 cups brown sugar
2 cups regular sugar
1/2 cup salt
1 bottle Yoshidas teriyaki marinade
Directions
First cut deer into thin strips soak in brine over night. When putting meat on smoking rack do not wash brine off. Smoke meat with a mixture of hickory, mesquite, and cherry wood chips . between 6 to 10 hours depending on how thick you cut your strips. If you like pepper just sprinkle restaurant style pepper on before putting meat in smoker
Submitted by Rick Triplett
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