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LOCATION: Recipes >> Preserving Meats >> Jerky 12

Print this Recipe    Jerky 12

Teriyaki Beef/Venison Jerky

10 oz bottle soy sauce
1 cup Burgundy wine
1 cup brown sugar
1-2 tsp liquid smoke (use 2 if dehydrator/ 1 if smoking)
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp black pepper
1/2 tsp cayenne pepper or to taste

Mix marinade and let stand for 1/2 hour while you cut Beef/Venison
into 1/4" - 3/8" strips (I like with the grain to make it chewier).
Marinade in refrigerator over night. Dehydrate or smoke for 8 hours
or so until jerky is dark, dry but still pliable. Don't overdry.
Refrigerate until ready to use.

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