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LOCATION: Recipes >> Preserving Meats >> Jerky 38

Print this Recipe    Jerky 38

Teriyaki Beef Jerky

1/3 cup brown sugar
1/4 cup salt
2 cups soy sauce
1 cup water
1 cup burgundy or red wine
1/2 tsp onion powder
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp Tabasco sauce, optional
1 shot whiskey, optional
7 lbs steak

Trim all fat from the meat. Slice meat with the grain about 1/4
inch to 1/2 inch thick. Place in Marinade and leave overnight or
for less than 8 hours. Remove from brine and hang strips on shish
kabob skewers. Smoke for 12 to 16 hours depending on how dry you
prefer your jerky. Use 3 pan fulls of hickory chips and chunks in
early stages of drying cycle.

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