Teriyaki Beef Jerky
Ingredients
- 1/3 cup brown sugar
- 1/4 cup salt
- 2 cup teriyaki sauce
- 1 cup water
- 1 cup burgundy wine optional to red wine
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 7 pounds steak
- 1 cup red wine optional to burgundy wine
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Instructions
- Trim all fat from the meat. Slice meat with the grain about 1/4 inch to 1/2 inch thick. Place in marinade in and leave overnight or for about 8 hours.
- Remove from brine and hang strips on shish kabob skewers. Smoke for 12 to 16 hours depending on desired dryness. Use about 3 pan fulls of hickory chips for smoking and drying cycle.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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