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:
- 8hrs 30mins
- Ingredients:
- 9
- Yields:
-
2 pounds
- Serves:
- 6
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
- 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.
- 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.
- This jerky keeps for weeks when kept dry and cool.
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Reviews
-
Fabulous Recipe. There's really not much else I can say. You simply must try it. -
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. -
Made this with beef, turned out very nice. Not real spicy, but has a good flavor. Will make again. Everyone enjoyed it. thanks -
I really liked the combination of flavors in this. I did end up using Country Bob's All-Purpose Sauce as I forgot to buy A1. I believe I marinated for about 1 1/2 days. I had trouble drying it (because I went to bed and can't trust my husband with the oven); it only dried at the proper temperature for about 4 hours, and then the oven got turned down so far that it was off and the jerky sat overnight. Tasted fine, but wasn't quite dry and began to mold after a couple of days. Can't wait to try again, though. We loved the flavor, and I got yelled at for throwing the unusable pieces away. -
This was very good jerky! I thought I would burst I ate so much, but I adjusted it and made about 15 lbs. I also sprinkled HotShot seasoning on about half of the pieces before drying for extra bite. excellent! THANKS!
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RECIPE SUBMITTED BY
Grandma to a ton of kids and a step great grandma and still going strong. Love to cook, came to Wisconsin from Illinois 33 years ago and bought a resort and cooked 2 meals a day for about 20-40 people. Served American style. Loved it course I was younger then but sure did meet quite a few wonderful people and most were repeaters every year.
