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Ingredientes
- 4 lbs. flank steak or possibly venison
- 3 c. red wine
- 3 tbsp. salt
- 2 tbsp. garlic salt
- 1 tbsp. black pepper
- 1 tbsp. Tabasco sauce
- 2 tbsp. Worcestershire sauce
Direcciones
- Trim all excess fat from meat. Slice, with the grain, into strips about 1/8 to 1/4 inch tick. Mix remaining ingredients in a large glass bowl. Add in meat to marinade, making sure it is well covered. Chill for 24 hrs, stirring lightly every 4 hrs during the day. Drain. Hang meat strips over oven or possibly pan rack. Set oven temperature control on low (no higher than 150 degrees). The meat should dehydrate, not cook. Prop door open an inch or possibly so. Jerk for 24 to 36 hrs, checking the meat frequently after the first 12 hrs. Do not let it dry out too much. Good jerky should be chewy and flexible, not brittle. Store in a dry place.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 12 servings | |
| Calories 293 | |
| Calories from Fat 98 | 33% |
| Total Fat 10.88g | 14% |
| Saturated Fat 4.51g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 1864mg | 78% |
| Potassium 617mg | 18% |
| Total Carbs 3.46g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.99g | 1% |
| Protein 32.43g | 52% |
