Home · Sitemap · Recipe Book · Dad's Recipe Book · All Tags · Copied Recipes
Home > pages > my-recipe-book > jerky > All pages in:
I made this a few times and this recipe is mostly based on 2016-02-14 with some changes from 2016-02-19.
I would call this my "House Flavor" at this point
Vinegar Note: I've had mixed experiances with the amount. When using a cheap (filtered) grocery store brand, 3 is fine. When using high-end, unfiltered, going lighter will lessen the over-powering impact. Use water to make up the difference.
Combine all but the beef and heat just enough to dissolve the sugar. Let flavors meld for 10+ minutes and marindate with the beef for an hour to a day.