Jerky developed in several cultures before the use of refrigeration, as a way to store food for longer periods of time. It remains a tasty and nutritious snack.
3 lbs. lean beef or game meat, thin sliced with the grain
1 Cup Soy Sauce
½ cup Worcestershire Sauce
½ cup dry White Wine or cooking sherry
¼ cup GMG Cherry Chipotle BBQ Sauce
½ cup white sugar
2 tablespoons black pepper
*1-2 tablespoons Sriracha sauce (optional for heat)
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 (74C) for 6-12 hours. Jerky is done when it no longer feels soft. Longer smoking times yield drier jerky.