Warrior's Mark Jerky Recipe

3 lbs. lean venison steak or beef steak, thinly sliced
1/2 cup lemon
1/4 cup onions, drained
1/4 cup brown sugar
2 tsp. liquid smoke
1 Tbsp seasoned salt
1/4 tsp. freshly ground pepper
3 bay leaves, broken into pieces

Place meat strips into a shallow glass container. Mix rest of ingredients together and pour over strips of meat. Cover and refrigerate overnight. Dry strips on paper towels, pressing to remove the marinade. Place on oven racks in a 150 degree oven to dry for at least 12 hours. Turn over once during the drying. The oven door should be slightly ajar to allow the moisture to escape.

Jerky - Water/Smoker Method

1 1/2 lb beef flank steak
1/4 c sugar
2 ts paprika
1/4 c non-iodized salt
2 ts garlic powder
2 ts ground black pepper
1 ts ginger

Fire up your smoker and start settling the coals in for a long slow smoke before starting the rub.

Teriyaki Beef Jerky

1/3 cup brown sugar
1/4 cup salt
2 cup teriyaki sauce
1 cup water
1 cup burgundy or red wine
1/2 tsp. onion powder
1/2 tsp. pepper
1/2 tsp. garlic powder
1 shot whiskey (optional)
7 lb. Steak

Trim all fat from the meat. Slice meat with the grain about 1/4 inch to 1/2 inch thick. Place in Marinade and leave overnight or for less than 8 hours. Remove from brine and hang strips on shish
kabob skewers. Smoke for 12 to 16 hours depending on how dry you prefer your jerky. Use 3 pan fulls of hickory chips and chunks in early stages of drying cycle.