Swen's Smokehouse Beef Jerky
Amerindians ground dried meat and dried fruit to make pemmican.
Recipe Summary Swen's Smokehouse Beef Jerky
While messing around one night trying to figure out a new recipe my husband created this and everyone loved it!
Ingredients | Ground Beef Jerky Recipes2 cups soy sauce1 cup Worcestershire sauce1 cup cranberry-grape juice1 cup teriyaki sauce (such as Soy Vay®)1 tablespoon hot pepper sauce (such as Tabasco®)2 tablespoons steak sauce (such as A1®)1 cup light brown sugar½ teaspoon ground black pepper, or to taste2 pounds flank steak, cut into 1/4 inch slices against the grain4 cups wood chips, or as neededDirectionsWhisk together the soy sauce, Worcestershire sauce, cranberry-grape juice, teriyaki sauce, hot sauce, steak sauce, brown sugar, and black pepper in a bowl, and pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 to 10 hours.Remove the flank steak from the marinade and wipe off the excess. Place the flank steak onto the wire racks of the smoker. It is ok if the meat is touching, but to not stack.Place the racks into a smoker, and smoke according to manufacturer's directions, using 4 pans of wood chips (1 pan per hour) until the jerky has dried and will break when bent, 6 to 8 hours.Info | Ground Beef Jerky Recipesprep:
30 mins
cook:
6 hrs
additional:
8 hrs
total:
14 hrs 30 mins
Servings:
8
Yield:
1 pound
TAG : Swen's Smokehouse Beef JerkyAppetizers and Snacks, Meat and Poultry, Jerky Recipes,
