5 lbs. eye of the round, flank steak or lean venison
Trim all fat and slice ¼ thick
1 cup soy sauce or teriyaki sauce
¼ cup Worcestershire sauce
2–3 Tbsp Red’s Hot Sauce
1 tsp garlic powder
2 tsp black pepper
2 Tbsp brown sugar
1 tsp Cure #1
1–2 Tbsp liquid smoke if dehydrating without smoking
For mild jerky, omit Red’s Hot Sauce
Mix sliced meat, liquid and spices in a bowl well. Cover and
place in fridge overnight.
Lay on racks in your smoker, dehydrator or oven.
Dry at 165° +/- until jerky has the consistency of soft leather.
Smoke with any wood, but woods like Hickory or Mesquite can leave