3 or 4 lbs Beef or Venison (Flank or Brisket)
1/2 cp Worcestershire Sauce
2-3 Tbls Water
1 Tbl Vinegar (I like Red Wine, but Cider or White will do)
1 tsp Pepper
1 tsp Onion Powder
1/2 tsp Garlic Powder
10 dashes Tabasco
1/2 to 1 tsp Liquid Smoke (oven recipe)
Trim meat of all external fat (fat gets rancid over time). Slice meat WITH grain into 1/2 " thick slices. Using fine side of tenderizing mallet, pound to 1/4" thick. Combine remaining ingredients (omit liquid smoke if drying in smoker). Marinate meat in liquid for 24 hrs, turning occasionally. Drain meat, and blot dry.
Move top rack in oven to it's highest point. Using paper clips bent into s-hooks, hand strips from rack, over a drip pan. Set oven between 140 and 150 F. Dry 6 -8 hours. Jerky is done when stiff or slightly pliable.
NOTE: If using an outdoor smoker, omit Liquid Smoke in marinade. Soak 1 cup of hardwood chips over night. Drain, and wrap tightly in HD foil. Poke a couple of holes in foil, and place on top of heat source. Smoker temp should be maintained about 140 to 150 degrees. An old fashioned oven thermometer is very helpful here, but halfway up the low heat section of your smoker's thermometer is usually about right.
Store up to 3 months in glass jars with tight fitting lids. 4-6 weeks in Ziplock bags.
1/2 cp Worcestershire Sauce
2-3 Tbls Water
1 Tbl Vinegar (I like Red Wine, but Cider or White will do)
1 tsp Pepper
1 tsp Onion Powder
1/2 tsp Garlic Powder
10 dashes Tabasco
1/2 to 1 tsp Liquid Smoke (oven recipe)
Trim meat of all external fat (fat gets rancid over time). Slice meat WITH grain into 1/2 " thick slices. Using fine side of tenderizing mallet, pound to 1/4" thick. Combine remaining ingredients (omit liquid smoke if drying in smoker). Marinate meat in liquid for 24 hrs, turning occasionally. Drain meat, and blot dry.
Move top rack in oven to it's highest point. Using paper clips bent into s-hooks, hand strips from rack, over a drip pan. Set oven between 140 and 150 F. Dry 6 -8 hours. Jerky is done when stiff or slightly pliable.
NOTE: If using an outdoor smoker, omit Liquid Smoke in marinade. Soak 1 cup of hardwood chips over night. Drain, and wrap tightly in HD foil. Poke a couple of holes in foil, and place on top of heat source. Smoker temp should be maintained about 140 to 150 degrees. An old fashioned oven thermometer is very helpful here, but halfway up the low heat section of your smoker's thermometer is usually about right.
Store up to 3 months in glass jars with tight fitting lids. 4-6 weeks in Ziplock bags.
