Be the first to Burgundy wine, garlic, soy sauce, and molasses blend to flavor this jerky. Make the jerky in a dehydrator, oven, or use your favorite drying method.
Prep Time: 1 hour, 15 minutes
Ingredients:
- 2 cups Burgundy wine
- 1/2 cup soy sauce
- 3 cloves garlic, chopped
- 3 Tablespoons molasses
- 1 Tablespoon olive oil
- 1 Tablespoon coarsely cracked black pepper
- 1 pound meat strips
Preparation:
Mix Burgundy wine, soy sauce, garlic, molasses, olive oil, and pepper together. Allow the ingredients at least 15 minutes for flavors to blend.
Add meat strips. Marinate at least one hour. For longer marinating time, place in the refrigerator in a covered container or in an airtight plastic bag. Remove from marinade and place in a drying environment.
Yield: about 1/2 pound jerky
Recipe Source: Just Jerky by Mary Bell (Dry Store Publishing Co)
Reprinted with permission.
Add meat strips. Marinate at least one hour. For longer marinating time, place in the refrigerator in a covered container or in an airtight plastic bag. Remove from marinade and place in a drying environment.
Yield: about 1/2 pound jerky
Recipe Source: Just Jerky by Mary Bell (Dry Store Publishing Co)
Reprinted with permission.
