Spicy Jerky

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“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:
8hrs 30mins
SERVES:
6
YIELD:
2 pounds
UNITS:
US

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.

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