A smoker is needed for this one. (It's worth it in my opinion)
| 1/3 Cup |
Brown sugar |
|
| 1/4 Cup |
Salt |
|
| 2 Cups |
Teriyaki sauce |
|
| 1 Cup |
Water |
|
| 1 Cup |
Burgundy |
Or Red Wine |
| 1/2 tsp |
Onion powder |
|
| 1/2 tsp |
Pepper |
Freshly ground |
| 1/2 tsp |
Garlic powder |
|
| 1 Shot |
Whiskey |
Your favorite is the best |
| 7 Lbs |
Steak |
London broil works best |
Trim all fat and slice meat with the grain about 1/4-1/2 inch thick.
Place in
marinade and leave it in the fridge overnight but for less than 8 hrs.
Remove
from brine and place strips on skewers. Smoke 12-16 hrs depending on
how dry
you like your jerky.
Use 3 pans full of hickory chips and chunks in the early stages of the drying cycle.
Store in an airtight container
RuddeDogg