Thanks to neighbors Jon and Krissa Hammond for this yak jerky recipe.
Mixing up the brine for 2-3 pounds of trimmed meat.
1 cup of maple syrup.
1 cup of water.
2/3 cup of non-iodized salt.
1/3 cup of worcestershire sauce.
1/3 cup of soy sauce.
1 tbsp. of black pepper.
1 tbsp. of cayenne pepper.
Place meat in brine overnight, stirring a few times.
Before smoking, drain meat, place on racks, and let sit at room temperature for 1 hour.
To smoke, warm smoker while meat is warming.
After adding meat, replace woodchips every hour for three hours.
After that replace every two hours.
Total smoking time will be 8-12 hours, depending on how lean the meat is.