2 pounds meat

1/4 cup red wine

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/2 teaspoon Liquid Smoke

1 - 1-1/2 teaspoons seasoned salt

1/2 teaspoon garlic powder

1/4 teaspoon curry powder

1/4 teaspoon pepper

1 teaspoon MSG (Accent)

1/8 - 1/4 teaspoon cayenne pepper

Trim any fat from meat. Cut into strips with the grain approximately one fourth inch by one half inch wide. Put meat and marinade into strong plastic bag or marinating container. Marinate about 24 hours, turning several times.

Oven Method: Lay foil in bottom of oven to catch drippings. Lay meat strips over oven racks. Cook at 140-160 degrees for six to eight minutes. Leave oven door open a crack for air circulation.

Smoker Method: You may want to delete Liquid Smoke from marinade. Lay meat on smoker racks, process according to smoker directions or at approximately 100 degrees for about two days.

When jerky is done it will break when bent. Will keep for several months without refrigeration.

Copyright 1998-2014 Stephen Ricciardelli