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red meat Worcestershire sauce soy sauce ground black pepper onion powder liquid smoke red pepper honey
Viewed: 68 - Published at: 4 years agoIngredients
- 2 pounds red meat (although you can use elk, bear, venison, wild boar or just about any other critter you can hunt. I stick with beef such as top round steak, flank steak or brisket)
- 2/3 cup Worcestershire sauce
- 2/3 cup soy sauce
- 2 teaspoons ground black pepper
- 2 teaspoons onion powder
- 1 teaspoon liquid smoke
- 1 teaspoon red pepper flakes
- 1 tablespoon honey
Method
- Place the meat in the freezer for 1 hour, so that it will be easier to cut.
- Slice the meat with the grain as thin as humanly possible.
- Mix brine ingredients right in a resealable plastic bag (placing the bag inside a large plastic container will make this easier.)
- Place meat strips in brine.
- Move the meat around so the marinade is evenly distributed around it.
- Seal bag, working out as much air as humanly possible.
- Lay bag flat in the plastic container and refrigerate for 3 to 6 hours.
- Remove meat from the brine and drain on cooling racks.
- Discard the brine.
- When the meat is dry place it inside Blo-hard 3000 and set fan to medium.
- Leave overnight or for at least 12 hours.
- If you don't find yourself in possession of a Blo-hard 3000, place strips directly on oven racks.
- Heat oven to lowest setting and use a blob of foil as a wedge to hold door ajar.
- Oven-dry overnight or until meat reaches a consistency of your liking.
- Store in zip-top bag or jar in a cool dark place for 30 or 40 years or until fuzzy stuff starts to grow on it.
