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River City Beef Jerky

GfwGfw Posts: 1,598
edited November -1 in Beef
<h4>Ingredients</h4><TABLE style="recipe_ingredients">
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">Soy sauce</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• &#190 </SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">Brown sugar - keep adding and tasting until it"s sweet</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• &#188</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">Dark molasses</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">tsp</SPAN> <SPAN class="recipe_ingredient">Onion Powder - or to taste</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">tsp</SPAN> <SPAN class="recipe_ingredient">Garlic powder - or to taste</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">tsp</SPAN> <SPAN class="recipe_ingredient">Black pepper - or to taste</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">Tbs</SPAN> <SPAN class="recipe_ingredient">Dried Chilies - (arbol or cayenne) don"t use hot sauce</SPAN></TD></TR>
</TABLE>
<h4>Instructions</h4>Mix all of the ingredients. Marinade the beef (4-5 lbs sliced thin) at least 1 hour -- there is no over doing it. I typically do it (12 hours) overnight. I use a 2 gallon plastic zip lock type bag.<p><p>Smoke over low heat (dome temperature 160 to 180 degrees) until desired texture. It may take 12 or more hours. Turn it every couple of hours. A lot of work for something that doesn't last very long -- not because it won't keep, but it tastes so good!<p><h4>Notes</h4><p><b>Number of Servings:</b> </p><p><b>Time to Prepare:</b> </p>
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