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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 a strong

smoke flavor.