Recipe - Little Chief Beef And Game Jerky

1/3 cup Sugar
One fourth cup Salt
2 cup Soy sauce
1 cup Water
1 cup Red wine
One half teaspoon Onion powder
One half teaspoon Garlic powder
One half teaspoon Pepper
One half teaspoon Tabasco sauce

Trim all fat from meat. Slice meat with the grain to about 1/4" to 1/2"
thick. The meat slices nicely when semifrozen, or your butcher will slice
it for you in his machine. Place meat in the cool marinade and leave
overnight, or for no less than 8 hours.

Remove from brine and allow to air dry without rinsing. Smoke in your
smoker for 12 to 16 hours or until jerky has dried out to your liking. Use
your favorite fuel for smoking.

Credit: LuhrJensen
Posted to MMRecipes Digest V3 #293

Date: Wed, 23 Oct 1996 20:23:36 0400

From: Wes King kingman@orl.mindspring.com