Recipe(tried): Beef, venison, jerky

We make jerky ALL the time. Hot for hubby, not hot for the kids, and it is always great. Unfortunately, I slice mine myself if it's venison, but otherwise the grocer slices it for me. Hope you enjoy it.

Slice your meat as you prefer.

Classic Marinade

1 tsp. salt to taste
1 tsp. pepper
3 Tbsp. brown sugar
1/4 cup worchestire sauce
1/4 cup soy sauce
1 Tbsp. liquid smoke
2 lbs. round or flank steak (I buy a rump roast and have it sliced).

Mix all ingredients in a bowl. Pour over meat and mix well. Cover tightly and marinate in frig over nite, I do mine for 2 days for extra flavor. Mix well every 4 hours of so. For a chewy texture, slice the meat with the grain, or across the grain for more tender jerky.

For a richer "Southwest Jerky" add 1/4-1/2 tsp of cayenne pepper, 3 Tbsp. chili powder, 2 tsp. cumin, and 2 cloves of garlic, minced.


It's all in your taste. We love to add about 1/4 cup Frank's Louisiana hot sauce and also some tabasco to some of ours. Also, we add red wine vinegar for a spicier taste. There are so many variations. We have never had a bad batch. Hope you enjoy!