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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 1 |
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Coming from Wisconsin we usually us venison but beef can be used just as well, make sure the meat is partially frozen, much easier to slice thin Ingredients:
1 1/2 lbs beef, venison, slice into thin strip while partially frozen (or whatever you have) |
1/4 cup soy sauce |
1 tablespoon worcestershire sauce |
1 tablespoon a-1 steak sauce |
1/2 teaspoon pepper |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/2 teaspoon salt |
1 teaspoon liquid smoke |
Directions:
1. After cutting the meat into thin strips, marinate for one day in the refrigerator in the mixture of soy sauce, Worcestershire sauce, A-1 sauce, pepper, garlic powder, onion powder, salt and liquid smoke flavoring.
2. After marinating, put on racks with a pan underneath and dry in a warm, 160 degree over with the door ajar for 6-8 hours.
3. This jerky keeps for weeks when kept dry and cool.
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