Maddie’s Gourmet Beef Jerky

Marinate for 24-48 hours

6 to 8 lbs Top Round Beef/London Broil
1 cup red wine
½ cup red wine vinegar
½ cup soy sauce
1 cup Worcestershire sauce
1 cup Yoshida’s cracked pepper garlic sauce
1 tbsp. Tabasco Chipotle hot sauce
½ cup favorite bbq sauce
½ cup Turbinado sugar (dissolved on hot water)
1 tbsp garlic powder
2 tbsp tender quick
1 tbsp Dizzy Dust
1 tsp. Black pepper
2 cups water

Slice meat against the grain into ¼” strips and marinate for 24 to 48 hours. Set BBQ Guru Pit Temp. to 175° F and dry for approx. 6 hours. Pull jerky from racks and lay out on layers of paper towel overnight. Don’t let the dog get um!

Store in zip-lock bags for up to 3 weeks.
Enjoy!

BBQ Bob

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