Little Chief Beef and Game Jerky
- Ready In:
- 30hrs
- Ingredients:
- 10
- Serves:
-
15
ingredients
- 2 lbs lean beef or 2 lbs game, sliced 1/4 inch thick
- 3 tablespoons sugar
- 2 tablespoons kosher salt
- 1 cup soy sauce
- 1⁄2 cup water
- 1⁄2 cup red wine
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon Tabasco sauce
directions
- Place all ingredients in a plastic zipper bag and refrigerate overnight.
- The next day, if using your oven to dry, cover your oven racks with foil and preheat oven to 180 degrees F.
- Transfer drained meat to baking racks and dry for approximately 6 hours; depending on how thick the meat slices are, drying could take between 5 and 7 hours.
- Be sure to place a couple of potholders in the oven door to keep it slightly ajar so moisture can escape and the meat can dry more thoroughly.
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Reviews
-
I doubled the meat and doubled the recipe, let soak overnight and put it on racks in the morning. Once the meat was dried with a sticky sheen I put it in the smoker for 6 1/2 hrs and it was dried to a nice jerky texture. Tried a couple pieces and it was waay too salty for my taste, in fact all I can taste is salt. I would change this recipe to add a little more sugar, more pepper onion and garlic, and about half the soy sauce and salt.
RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois