Total Time
8hrs 30mins
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

Ingredients Nutrition

Directions

  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.

Reviews

(6)
Most Helpful

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

Mindi Righter October 18, 2002

Made this with beef, turned out very nice. Not real spicy, but has a good flavor. Will make again. Everyone enjoyed it. thanks

ccnash January 05, 2010

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.

adopt a greyhound June 15, 2009

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