Teriyaki Beef Jerky

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Teriyaki Beef Jerky

Ingredients

  • 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 pounds 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.

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