Yield: 1 Servings
|10 ounces||Bottle of lo salt soy sauce|
|⅓ cup||Worcestershire sauce|
|2 tablespoons||Liquid mesquite smoke *|
|1¼ teaspoon||Onion powder|
|1¼ teaspoon||Garlic powder|
|2 tablespoons||Brown sugar|
|\N \N||Up to 3 lb lean meat **|
* use in place of smoker. ** beef, deer, elk etc.
Mix all ingredients except meat to make marinade. Cut thinly sliced meat into ½ inch strips and marinate for 12 to 24 hours (the longer the better). Smoke using mesquite chips for about three hours and then finish drying in oven. If doing whole operation in oven use liquid smoke and hang strips of meat on highest rack and put shallow pan underneath to catch drippings. Turn oven on and set to lowest possible setting and leave for 6 to 8 hours until thoroughly dried. A couple of hints that I picked up from one of the cooking echos. Use toothpicks or wooden skewers to hang meat by, and line the pan with aluminum foil to collect the drippings and save cleaning problems later on. If you have access to sweet onions (vidalias, etc) they can be sliced and dried and then run through the blender to make an excellent onion powder to be used in this recipe.