Spunky Beef Jerky

Name: Spunky Beef Jerky
Ingredients: 1/2 onion, grated; 1/2 tsp. thyme; 2 bay leaves; 4 whole cloves; 1/2 tsp. basil; 2 Tbsp. salt; 2 tsp. freshly ground or coarse ground black pepper; 2 cloves crushed garlic; 1/2 c. vinegar; 1 c. red wine (dry); 1 c. Worcestershire sauce; 1/2 c. soy sauce; 2 Tbsp. liquid smoke; 1/2 tsp. Tabasco (use more if you like it hot); 4 lb. lean beef or deer, cut into 1/4 to 1/2-inch thick strips

15 ingredients

6 steps

Ingredients

1/2 onion, grated
1/2 tsp. thyme
2 bay leaves
4 whole cloves
1/2 tsp. basil
2 Tbsp. salt
2 tsp. freshly ground or coarse ground black pepper
2 cloves crushed garlic
1/2 c. vinegar
1 c. red wine (dry)
1 c. Worcestershire sauce
1/2 c. soy sauce
2 Tbsp. liquid smoke
1/2 tsp. Tabasco (use more if you like it hot)
4 lb. lean beef or deer, cut into 1/4 to 1/2-inch thick strips

Directions

1

Mix marinade (all ingredients except meat) and let stand overnight.
2

Add beef (or deer) and let stand in refrigerator for 24 to 48 hours.
3

Drain meat well, squeezing by hand.
4

Lay on cookie sheets and place in oven at 150° to 175°.
5

After about 4 hours, drain excess moisture.
6

Turn and dry to desired dryness. If desired, sprinkle with coarse ground pepper after draining moisture.