David B’s Jerky Marinade

Ingredients

• 1 cup brown sugar
• 1 cup red wine (optional)
• 1/3 cup Worcestershire sauce
• 1/3 cup soy sauce
• 1/4 cup Ole Hickory Pits All Purpose Seasoning
• 1/4 cup Ole Hickory Pits Pepper-All Seasoning

Preparation

• Place your favorite cut of beef, bison or venison in the freezer to firm up the muscle tissue: Do not freeze solid.
• Cut meat into thin strips approximately 2” wide and 6 to 8” long.
• Combine all ingredients and coat 4 to 5 pounds of meat
• After all of the ingredients have been combined, gently mix the meat into the seasoning mixture to evenly distribute spices on meat.
• Cover and refrigerate overnight. Toss the meat at intervals to remix spices and thoroughly marinate the meat.
• Coat racks with an even layer of cooking oil.
• Place individual strips of meat on racks, making sure to spread each piece out flat without overlapping.
• Preheat your Ole Hickory Pit smoker to 180˚.
• Place the fully-loaded rack into the smoker. Depending on thickness of meat, smoke meat for 2 to 4 hours until it is dry.