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Old 03-07-2008, 03:38 PM
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Default Bourbon Beef Jerky

2 pound flank steak
cup soy sauce
cup bourbon whiskey
cup brown sugar
1 tablespoon Liquid Smoke
cup water
4 cloves garlic
2 tablespoons fresh ground black pepper
1 teaspoon red pepper
1 teaspoon white pepper
1 teaspoon onion powder

Combine the marinade ingredients in a bowl. Place the meat in a plastic bag or shallow dish and pour the marinade over it. Marinate for about 2 days. Stir up the mixture once in a while.And into the oven it goes. Some older gas ovens have a pilot light, this will probably generate the right amount of heat to dry jerky. If not, adjust the temperature to reach 140 degrees, use a thermometer if needed. It should take between 10 to 24 hours to properly dry jerky, don't be in a hurry.

It is important to leave the oven door cracked to promote air circulation, this will also help in obtaining the perfect temperature.



Tony's Bourbon Beef Jerky

2 pound flank steak
cup soy sauce
cup bourbon whiskey
cup brown sugar
1 tablespoon Liquid Smoke
cup water
4 cloves garlic
2 tablespoons fresh ground black pepper
1 teaspoon red pepper
1 teaspoon white pepper
1 teaspoon onion powder

Combine the marinade ingredients in a bowl. Place the meat in a plastic bag or shallow dish and pour the marinade over it. Marinate for about 2 days. Stir up the mixture once in a while.

Basic Jerky Marinade

teaspoon each of pepper (I like extra pepper) and garlic powder
teaspoon onion powder
1 teaspoon brown sugar
1 teaspoon hickory smoke flavored salt or a cap of Liquid Smoke
1 -2 lbs. of lean meat (beef, pork, or venison)
cup soy sauce
1 tablespoon Worcestershire sauce

Combine all ingredients. Place strips of meat in a shallow pan and cover with marinade. Cover and refrigerate 8 hours or overnight.

And into the oven it goes. Some older gas ovens have a pilot light, this will probably generate the right amount of heat to dry jerky. If not, adjust the temperature to reach 140 degrees, use a thermometer if needed. It should take between 10 to 24 hours to properly dry jerky, don't be in a hurry.

It is important to leave the oven door cracked to promote air circulation, this will also help in obtaining the perfect temperature.
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