Brian D. wrote:
> "Dirty Harry" > wrote in message
> news:_pWEg.421971$IK3.157686@pd7tw1no...
>> So from what I saw on "good eats" tonight, he cures it in mostly soya
>> sauce,
>> and they dries it out with a big fan. I want to smoke mine. Anyone here
>> do
>> it on a smoker? I'm thinking the cure/marinade way is the safest way to
>> go
>> and then smoke. Temps? Thanks.
>>
>
> I've got three batches marinading in the fridge. I started them last
> night, will let them go for about 48 hrs. before they go into the smoker @
> 175* for a few hrs. This guy's jerky page:
> http://mywebpages.comcast.net/ktaylor11/kevi.htm
> has a lot of useful information and more jerky recipes (click on link) at
> the bottom of his page.
> Good luck-
> Brian
>

>
Recipe By :Steve Calvin
Serving Size : 0 Preparation Time :0:00
Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds (about 1 kg) venison or beef sliced


1/8-inch (3 mm) thick
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon kosher salt
1 teaspoon crushed red pepper
2 cloves garlic, crushed
1 cup (240 ml) bourbon or 2 cups (480 ml)
red wine (I use bourbon)
1 cup (240 ml) water

Marinate overnight in the refrigerator in a non-metal pan,
covered. Coat with a mixture of 1/2 honey and 1/2 water and
hang on a rack for 8 hours to dry.

Place in a cold smoker for 12 hours.

--
Steve