Spicy Jerky

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

• Ready In: 8 hrs 30 mins
• Serves: 6
• Yields: 2 pounds

Ingredients

• 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

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.