Source of Recipe
Master Chef Don Easley
Stuff doesn’t last long though…kids salivate like rabid dogs while it is drying…if you try it, let me know what you think.Yields 1/4 lb of jerky.
List of Ingredients
1 tsp salt
1/4 tsp fresh ground pepper
1 tsp garlic powder
2 tbsp Worcestershire sauce
2 tbsp liquid smoke
1/2 tsp tabasco sauce
1 lb lean meat thinly sliced(3/16 to 1/4 inch thick)
In a small bowl, combine all ingredients except meat.
Stir to mix well.
Place meat 3 or 4 layers deep in a glass, stoneware, plastic, or stainless steel container, spooning liquid mixture over each layer.
Marinate minimum 12 hours in the fridge, stirring occasionally and keeping the mixture tightly covered.
I use a dehydrator to dry it, but you could use a smoker from here too.
I usually triple this up and get near 1 lb of jerky per drying session with 5 trays on the dehydrator.