LOCATION: Recipes >> Preserving Meats >> Jerky 12
|
 |
|
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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
