Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Smoking
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Sugar
1/4 c Salt
2 c Soy sauce
1 c Water
1 c Red wine
1/2 ts Onion powder
1/2 ts Garlic powder
1/2 ts Pepper
1/2 ts Tabasco sauce
Trim all fat from meat. Slice meat with the grain to
about 1/4" to 1/2" thick. The meat slices nicely when
semi-frozen, or your butcher will slice it for you in
his machine. Place meat in the cool marinade and
leave overnight, or for no less than 8 hours.
Remove from brine and allow to air dry without
rinsing. Smoke in your smoker for 12 to 16 hours or
until jerky has dried out to your liking. Use your
favorite fuel for smoking.
