1/3 cup sugar

1 cup Worcestershire sauce

1 cup red wine

1/2 teaspoon pepper

1/2 teaspoon Tabasco

1/4 cup salt

2 cups water

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Mix these ingredients together and set aside. Prepare about 5 pounds meat by trimming all fat and waste away. Slice the meat with the grain in slices one fourth thick and one inch wide at most. (If meat is semi-frozen, it will be easier to work with). Layer meat in a large, flat, glass dish, covering each layer with marinade before starting the next. Cover with plastic wrap and put in the refrigerator overnight.

In the morning, remove strips from marinade and dry on paper towels for about one hour. If you have an electric smoker, put meat in and smoke it for 12 to 18 hours, depending on how dry you like it and how large the pieces are. If you don't have a smoker, set oven on a low heat 150-175 degrees and cook. Store your jerky in a plastic bag or glass jar in the refrigerator. Its shelf life depends on how dry you let it get and how many people you tell about it.

Copyright 1998-2014 Stephen Ricciardelli