Spicy Jerky

READY IN: 8hrs 30mins
Recipe by BarbC

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

Top Review by Mindi Righter

Fabulous Recipe. There's really not much else I can say. You simply must try it.

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a