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Ok, so I never measure anything, but this is hard to mess up

I've used this concoction on ducks, geese, deer, moose and beef. It always turms out great.

Two parts soy sauce, one part worcestershire, enough to cover the amount of meat you are preparing.

1 medium onion, grated in a cheese grater, this makes a pulp that sticks to the meat and holds on the spices.

Montreal Steak Spice. Lots of it.

Something to add some heat, likr cayenne, red pepper flakes or chipotle powder

Liquid smoke, or better yet, smoke the jerky.

Soak the meat overnight, longer is better.

Once it's done, make sure to hide a private stash for yourself

Pretty close to the way I make it. But I put in some salt and sugar and pepper for the spice.

This is my exact recipe. Works great on anything I've ever tried it on.


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That recipe looks like it's seen some action.

I don't add salt because the soy sauce and montreal steak spice has enough salt already.

I also tried with sugar but didn't care for it. I like mine a little salty and spicy.

flight control wrote:That recipe looks like it's seen some action.

I don't add salt because the soy sauce and montreal steak spice has enough salt already.

I also tried with sugar but didn't care for it. I like mine a little salty and spicy.

there's been a few pounds of jerky made with that recipe.


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