Recipe courtesy of Mark Case
Episode: Salt Lake City
Yield:
approximately 1/2 pound for 5
Level:
Easy

Ingredients

Directions

Slice meat against the grain approximately 3/16 to 1/4-inch thick. It works best if you slice the meat when it is partially frozen.

In a bowl mix together soy sauce, lime juice, vinegar, red chili flakes, and garlic powder. Add the meat to the cure and marinate for at least 24 hours, refrigerated.

Rack the meat in a hot smoker and smoke at a low temperature, approximately 100 degrees F, for 1 to 2 days until almost crispy. Don't over dry or the jerky will be too crunchy. Store, well wrapped, in non-frost free freezer for up to 1 year.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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