Prep 30 mins
Cook 8 hrs
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
- 1 1⁄2 lbs beef, venison, slice into thin strip while partially frozen (or whatever you have)
- 1⁄4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon A.1. Original Sauce
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon salt
- 1 teaspoon liquid smoke
- 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.
- 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.
- This jerky keeps for weeks when kept dry and cool.
Fabulous Recipe. There's really not much else I can say. You simply must try it.
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.