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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Trim all fat from meat. Slice meat with the grain to about 1/4" to 1/2"
thick. The meat slices nicely when semi-frozen, or your butcher will slice
it for you in his machine. Place meat in the cool marinade and leave
overnight, or for no less than 8 hours.
Remove from brine and allow to air dry without rinsing. Smoke in your
smoker for 12 to 16 hours or until jerky has dried out to your liking. Use
your favorite fuel for smoking.
Ingredients: 1/3 Cup(s) Sugar 1/4 Cup(s) Salt 2 Cup(s) Soy sauce 1 Cup(s) Water 1 Cup(s) Red wine 1/2 Teaspoon(s) Onion powder 1/2 Teaspoon(s) Garlic powder 1/2 Teaspoon(s) Pepper 1/2 Teaspoon(s) Tabasco sauce |
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