- 2 cups soy sauce (Kikkoman is a good brand)
- 1/2 cup water
- 1/4 cup lemon juice
- 1/4 cup worchester sauce
- 1 tablespoon liquid smoke
- 1 1/2 teaspoon Tobasco sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/3 teaspoon cayenne pepper
- 2 teaspoon Schilling Caribbean Jerk seasoning (I recommend using mostly Schilling products)
- 1/4 cup sugar
- 1/4 cup salt
- 1 cup of red cooking wine
- Cut beef or game (elk makes really good jerky) into about 1/4" to 3/8" slices
- To make the marinade, mix all the ingredients except the wine and the meat in a pan and heat them until the salt and sugar are dissolved
- Put the mixture in a bowl and let it get cold (probably in the fridge)*
- When the mixture is cold, stir in the wine. The marinade is ready for the meat**
- Put the meat in the marinade and let it sit a long time. A day is good.
- Dehydrate the meat following your dehydrator's instructions***
*If you do not dissolve the salt and sugar completely, some of the jerky will not taste good.
**If you put the meat in the marinade before the marinade is cooled down, you will cook the meat before you dry
it and it will not taste good.
***I use an American Harvest dehydrator and it takes about 11-13 hours.