FBD

TERIYAKI BEEF OR VENISON JERKY

JapaneseBeefIntermediate120 min

Ingredients

Servings
4
  • 10 oz Bottle Soy Sauce
  • 1 each c Burgundy Wine
  • 1 each c Brown Sugar
  • 2 each ts Liquid Smoke (use 2 if Dehydrator/ 1 if smoking)
  • 1 each ts Salt
  • 0.5 each ts Garlic Powder
  • 0.5 each ts Onion Powder
  • 1 each ts Black Pepper
  • 0.5 each ts Cayenne Pepper (or more)

Instructions

  1. 1

    Mix marinade and let stand for 1/2 hour while you cut Beef/Venison into 1/4" - 3/8" strips.

  2. 2

    Marinade in refrigerator over night.

  3. 3

    Dehydrate or smoke for 8 hours or so until jerky is dark, dry but still pliable.

  4. 4

    Don't overdry.

  5. 5

    Refrigerate until ready to use.

Tags

japanesethe-jerky-chef

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