Bob wrote:
> Anyone have a good recipe / procedure for beef jerky?
> Thanks
> Bob-tx
>
>
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
1 cup (240 ml) water

Marinate overnight in the refrigerator in a non-metal pan,
covered. (I use a zip-lock bag) 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.

Example of a cold smoker:
http://www.jtbuckonline.com/index.as...ROD&ProdID=182



--
Steve