Teriyaki Beef Jerky
Ingredients
- 1/3 cup brown sugar
- 1/4 cup salt
- 2 cup 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 pound steak
Instructions
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.