Marinated spicy jerky
2 pounds
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | pounds | Beef or venison round or flank steak |
| 8 | teaspoons | Salt |
| 4 | teaspoons | Pepper |
| 4 | teaspoons | Chili powder |
| 4 | teaspoons | Garlic powder |
| 4 | teaspoons | Onion powder |
| 2 | teaspoons | Cayenne pepper |
| 1 | teaspoon | Liquid smoke |
| 1 | cup | Water |
| ¾ | cup | Soy sauce |
| 1 | cup | Worcestershire sauce |
Directions
Trim all fat off the meat and cut into ⅛" thick strips. Mix other ingredients together in a bowl. Add the meat and cover. Marinade overnight. Remove from marinade and pat strips between towels. Line a cookie sheet with foil and arrange meat on it in a single layer. Dry for 8 or more hours at 175, turning after 6 hour. Cool and store in a tightly covered jar or sealed in plastic bag. Or place in a dehydrator until dried. Sun drying is the original method and takes several days. Cover drying meat with cheesecloth to keep insects away while drying. Submitted By JIM WELLER On 05-14-95