Marinated spicy jerky

2 pounds

Ingredients

Quantity Ingredient
8 pounds Beef or venison round or flank steak
8 teaspoons Salt
4 teaspoons Pepper
4 teaspoons Chili powder
4 teaspoons Garlic powder
4 teaspoons Onion powder
2 teaspoons Cayenne pepper
1 teaspoon Liquid smoke
1 cup Water
¾ cup Soy sauce
1 cup Worcestershire sauce

Directions

Trim all fat off the meat and cut into ⅛" thick strips. Mix other ingredients together in a bowl. Add the meat and cover. Marinade overnight. Remove from marinade and pat strips between towels. Line a cookie sheet with foil and arrange meat on it in a single layer. Dry for 8 or more hours at 175, turning after 6 hour. Cool and store in a tightly covered jar or sealed in plastic bag. Or place in a dehydrator until dried. Sun drying is the original method and takes several days. Cover drying meat with cheesecloth to keep insects away while drying. Submitted By JIM WELLER On 05-14-95

Related recipes