Ingredients
-
1 1/2
-
1/4
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1
-
-
-
-
-
-
Directions
Spicy Jerky, 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, Made this with beef, turned out very nice Not real spicy, but has a good flavor Will make again Everyone enjoyed it thanks, Excellent jerky I have made this many times and have shared with some hunter friends They love it also The last couple times, I made it with hamburger, mixed in the spices and used a jerky gun to form strips Much easier to eat I do use Spicy A-1 and that really makes it better
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Steps
|
1
Done
|
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
Done
|
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
Done
|
This Jerky Keeps For Weeks When Kept Dry and Cool. |
