Warrior's Mark Jerky

thin beef jerky


3 lbs. lean venison steak or beef steak, thinly sliced
1/2 cup lemon
1/4 cup onions, drained
1/4 cup brown sugar
2 tsp. liquid smoke
1 Tbsp seasoned salt
1/4 tsp. freshly ground pepper
3 bay leaves, broken into pieces


Place meat strips into a shallow glass container. Mix rest of ingredients together and pour over strips of meat. Cover and refrigerate overnight.

Dry strips on paper towels, pressing to remove the marinade. Place on oven racks in a 150 degree oven to dry for at least 12 hours.

Turn over once during the drying. The oven door should be slightly ajar to allow the moisture to escape.


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