Teriyaki Beef Jerky Recipe
By PutoPinoy on Friday, July 27, 2007 At
Friday, July 27, 2007
Ingredients:
1/3 c. brown sugar
1/4 c. salt
2 c. teriyaki sauce
1 c. water
1 c. burgundy or red wine
1/2 tsp. onion powder
1/2 tsp. pepper
1/2 tsp. garlic powder
1 shot whiskey (optional)
7 lb. steak
Direction:
Trim all fat from the meat. Slice meat with the grain about 1/4 inch to 1/2 inch thick. Place in Marinade and leave overnight or for less than 8 hours. Remove from brine and hand strips on shishkabob skewers. Smoke for 12 to 16 hours depending on how dry you prefer your jerky. Use 3 pan fulls of hickory chips and chunks in early stages of drying cycle. T4541 767 SDR. II Wire bundle forming using Dimensional Drawings.
1/3 c. brown sugar
1/4 c. salt
2 c. teriyaki sauce
1 c. water
1 c. burgundy or red wine
1/2 tsp. onion powder
1/2 tsp. pepper
1/2 tsp. garlic powder
1 shot whiskey (optional)
7 lb. steak
Direction:
Trim all fat from the meat. Slice meat with the grain about 1/4 inch to 1/2 inch thick. Place in Marinade and leave overnight or for less than 8 hours. Remove from brine and hand strips on shishkabob skewers. Smoke for 12 to 16 hours depending on how dry you prefer your jerky. Use 3 pan fulls of hickory chips and chunks in early stages of drying cycle. T4541 767 SDR. II Wire bundle forming using Dimensional Drawings.
