2 - 4 pounds lean meat

small bottle each: Worcestershire sauce, soy sauce and A-1 sauce

garlic salt to taste

12 - 16 ounces Lambrusco red wine

large bottle Liquid Smoke

lemon pepper

tooth picks

Cut meat into three eighths to one half inch thick strips and one to one and one half inches wide. Remember to cut with grain of meat. Wash meat in cool water and allow to drain.

Meanwhile, mix together Worcestershire, soy and A-1 sauces. Add garlic salt to taste. Combine above with Lambrusco wine. Mix well.

Place meat in above ingredients and soak 10 to 12 hours in refrigerator. Make sure meat gets coated well. Mix once or twice during soak time.

After soaking, remove meat, wash lightly. Drain. Roll meat in Liquid Smoke, dust with lemon pepper. Stick toothpick through one end of strips and hang in oven. Hang 16 to 18 hours in 105 to 115 degree temperature. Prop door open to allow moisture to escape. Jerky is done when meat is dry, not brittle! It is best to use aluminum foil in bottom of oven to catch drippings.

If you have a regular smoker, delete Liquid Smoke and use whatever flavor wood chips you desire.

Copyright 1998-2014 Stephen Ricciardelli