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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Jerky Recipe

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This recipe for Jerky, by , is from Dat's A Good One! , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kris Bowcott


Soy sauce
Worcestershire sauce
Thick teriyaki sauce
Fresh garlic
Beef roast


Make the marinade in 2 parts as follows:
Part 1: soy sauce
Part 2: Combine the Worcestershire, teriyaki, rum and garlic to your taste preference.
Combine equal amounts of each part and mix well (marinade will be 50% soy sauce).

Cut the roast into 1/4" x 1" strips so the grain of the meat runs along the strip.
Cover the meat with marinade and refrigerate for a 24 hours minimum.
Lay the strips on smoker racks and let sit on the counter for 1 hour.
This is a good time to add extra spices such as pepper.
Put in the smoker at 140 F and smoke for 3 hrs.
Keep the strips in the smoker for an additional 5 hrs or until the desired texture has been reached.
* Rotate the racks occasionally.

Cut the meat strips with the grain.
Rotate the racks while smoking the strips.
For a spicy jerky, dip the finished strips into the a mix of hot sauce and spices and let them sit until dry.
Kris' favourite spices are hot sauce, honey garlic, cayenne pepper.
Keep these in the fridge or freezer.

Personal Notes:
Personal Notes:
Kris has always had an inclination toward cooking and in recent years, has become an avid inventive cook and master at grilling and smoking meat. Harry and I have tasted these on several occasions and their awesome flavour and texture only makes us want more!





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