Lb Jerkey
- 1 lb. flank steak, all fat removed
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 1 small clove garlic minced very well
- a few drops smoke flavoring

Pre-freeze meat for about 1 hour to make slicing easier. Slice with the grain
into long strips. Add all ingredients and marinate for approximately 12 hours
Pre-heat oven at the lowest setting (approximately 170 degrees). Hang meat on
tooth picks between racks. Place foil on the botton rack, making sure meat doesn't
touch the foil. Cook for 8-10 hours. Refrigerate after cooking. 
Simple Jerky

Cut up a four pound butt roast into 1/4 inch slices.
Put the slices into a large mixing bowl and add the following:

- 1/2 bottle of worcestershire sauce
- 1/2 a bottle of teriyaki sauce
- 1 bottle of soy sauce.
- 3tbl spoons of garlic salt
- 2 tbls of onion salt - 3 or 4 tbls of cayenne pepper
- 1 table spoon of smoke flavoring.

Mix the ingrediants together, cover with plastic wrap, and place in refrigerator for 1 1/2 hours to marinade (mix twice during this time).

Set oven to 200 degrees. Cover the bottom of the oven with aluminum foil to make oven cleaning easier. Place jerky strips on oven racks. Keep the oven door open one inch to help circulate the air. Cook for 2 1/2 to 3 hours. 

Old Is Best
- 8 to 10 pounds of meat
- 1/2 cup worchestershire sauce
- 1/4 cup soy sauce
- 1-1/4 cups apple juice or apple cider
- 1 tablespoon salt
- 2 tablespoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder

Marinate for 18-24 hours in refrigerator mixing several times.

Take from marinade to smoker. Smoke for approximately 8 hours.

Beef Jerky Recipe

Ingredients:
Amount, Item & Brand (If Applicable)
5 Lbs. Minimum (One piece preferred) Fresh Brisket (Lean) - Any brand
*You may substitute the beef brisket with your choice of meat*
15 - 20 oz. Soy Sauce - Any brand
15 oz. Worcestershire Sauce - Lea & Perrins - Preferred
15 - 20 oz. Teriyaki sauce - Any brand
2 - 4 tablespoons Dark Brown Sugar - Any brand
2 - 4 tablespoons Garlic Powder - Any brand
2 - 4 tablespoons Onion Powder - Any brand
2 - 4 teaspoons Cayenne Pepper - Any brand
5 oz. bottle Liquid Smoke - Any brand any type
2 - 4 oz. Dark Corn Syrup or Molasses for even more flavor - Any brand 
1 - Very Sharp Knife

All ingredients can be more or less as you desire to your own taste except soy & 
Worcestershire which can be more, you must have enough liquid to cover meat. Brown sugar and 
corn syrup or molasses can be to taste for sweetness or not used at all (SEE TIP BELOW***).
Add all liquid ingredients into container (with lid is preferred or cover with a plastic 
wrap) (see tip below*) Now add all other ingredients into the container, stir frequently. Trim as much fat as 
possible off the brisket (meat). It is the fat on the meat that will go bad (rancid) not the 
meat. The meat is to be sliced with the grain as thin as possible (approx. 3/16"). 
(see tip below**) To aid in slicing meat thinly, freeze until ice crystals are formed)
This allows for more slices and a quicker drying time. Place into marinade as sliced. Make sure 
all meat is covered with the ingredients and stir meat occasionally to ensure all areas of 
meat have been exposed to the marinade. Cover and refrigerate for 24 hours or more,
occasionally shaking or stirring the meat at least 2 more times.

Now when ready to dry, place aluminum foil on bottom of oven and cover bottom entirely. Try 
to make a pan out of the foil because of the drippings (see tip below****)
(remove when it is obvious that there are no more drippings this is usually a while after the meat
has been turned over, you will notice that the drippings will have a tendency to give off a burning 
smell because it is laying on the bottom of the oven, you can replace the foil at any time to avoid this.) It is 
advisable to place paper towels on the oven door while open and loading the trays to catch 
the drippings. Place the meat across the racks filling the top rack first (highest position) 
and then the second rack (next highest position). Set temperature at lowest temperature 
possible (160 - 180 degrees). When visible dripping has stopped, all meat has to be turned 
over because the top of the meat will be more moist than the bottom. Also the top rack will 
drip onto the bottom rack and the bottom meat will be more moist than the top. The meat 
should be checked for consistency in drying and should be move around accordingly (from 
bottom rack to top, from edge to center etc.) The low heat is to dry the meat, not cook it. 
It should take approximately 4&1/2 to 8 hours or more depending how many & how thin the meat 
was sliced and the set temperature. Approximately the last hour or so, the oven door should be 
propped open with a fork or spoon to dissipate the heat, to avoid cooking it is a good idea 
to leave the oven door propped open any time during the drying to keep a good flow of heat & 
air. You can tell the meat is done when it no longer bends and you could break off a piece 
with ease. But the meat should not be so dry as to be crisp & break. It is better to be more 
dry than under dried, so as to prevent mold. Let meat cool before storing. This is 
now ready to eat, you can allow this to air dry an additional day or so in an open 
container. This will now keep in a sealed container (zip lock bags are great) for months 
refrigerated although I have kept my jerky for months un-refrigerated. Remember this meat 
will continue to dry unless placed in a sealed container once totally dried. Do not worry 
about color changes of the beef jerky it will get lighter and harder as it continues to dry 
over time. It is only important to keep the jerky away from humidity for long term 
storage. The net result of all this fun will give you approx. 2.5 to 3 lbs or more of the 
best jerky in town. Try it you’ll love it, and you didn’t spend $30.00 a lb or more for 
commercial chemically processed so called meat.

#77 -- TERIYAKI BEEF JERKY RECIPE
1/3 cup brown sugar
1/4 cup salt
2 cup teriyaki sauce
1 cup water
1 cup burgundy or red wine
1/2 tsp. onion powder
1/2 tsp. pepper
1/2 tsp. garlic powder
1 shot whiskey (optional)
7 lb. steak
Trim all fat from the meat. Slice meat with the grain about 1/4 inch to 1/2 inch thick. Place in Marinade and leave overnight or for less than 8 hours. Remove from brine and hang strips on shish kabob skewers. Smoke for 12 to 16 hours depending on how dry you prefer your jerky. Use 3 pans full of hickory chips and chunks in early stages of drying cycle

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