Another hot & spicy recipe from my husband Mondo. After much experimenting he came up with this magic mixture. This recipe gets rave reviews. If you love this recipe make sure you try the hot & spicy pickles too in my cookbook!
This is a very flavorful marinade for beef or game jerky. It's a nice blend of red wine, soy sauce, sugar and salt, with a pepper-onion-garlic zip. I use flank steak sliced about 1/4 inch thick and do the drying in my oven, but if you have a smoker or dehydrator, knock yourself out!
I spent a lot of time downloading and evaluating different jerky recipies. I made a list of all the various ingredients and started to narrow down the ones I liked and didn't like. After a few hunting seasons and patience I found the right combination.
My dad asked me a while ago if I still had his jerky recipe. Apparently, I do. It's awfully simple, but you get to taste the actual meat rather than some other flavours I've had where the meat is secondary to what it was treated with. How many servings is a guess, since it depends on how much you eat, and how much you made. I based it on getting four servings out of a pound, and making ten pounds.
My DH found this recipe in a hunting magazine and made some alterations to it before making it last week. It has a wonderful flavor and is versatile in that many kinds of meat can be used. We used beef.
This is an exceptional recipe that I make every hunting season. If there is a season for this (thought there were only 4 but actually there are 6) don't forget fishing season!!! As for the servings, it is hard to say how many depending on how much you make.