Black Pepper Smoked Jerky

Black Pepper Smoked Jerky

Category:
Ingredients:
  • (optional) Sriracha
  • 1 Cup Soy Sauce
  • ½ cup dry White Wine or cooking sherry
  • ½ cup white sugar
  • ½ cup Worcestershire Sauce
  • ¼ cup GMG Cherry Chipotle BBQ Sauce
  • 2 tablespoons black pepper
  • 3 lbs. lean beef or game meat
Jerky2

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.

Marinade:

  • 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.