Teriyaki Beef Jerky

teriyaki beef jerky recipe smoker


1/3 cup brown sugar
1/4 cup salt
2 cup teriyaki sauce
1 cup water
1 cup 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


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 hang strips on shish kabob 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.


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