Ingredients
- 1.4 kg lean beef or game meat thin sliced with the grain
- 1 cup Soy Sauce
- 1/2 cup Worcestershire Sauce
- 1/2 cup dry White Wine or cooking sherry
- 1/4 cup GMG Cherry Chipotle BBQ Sauce
- 1/2 cup white sugar
- 2 tbsp Black Pepper
- 2 tbsp Sriracha sauce (optional for heat)
Servings:
Units:
Instructions
- Mix all the ingredients (except the meat) in a glass or plastic bowl. Make sure to dissolve all of the sugar. Put the liquid and the meat into a one gallon Zip-Loc bag, seal tightly, and refrigerate for 3-12 hours. The longer the meat marinates, the more intense the flavor.
- Drain the juices on a wire rack or a wad of paper towels. Smoke at 165°F (74°C) for 6-12 hours. Jerky is done when it no longer feels soft. Longer smoking times yield drier jerky.
Recipe Notes
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