Spunky Beef Jerky

• 1/2 onion, grated
• 1/2 tsp. thyme
• 2 bay leaves
• 4 whole cloves
• 1/2 tsp. basil
• 2 Tbsp. salt
• 2 tsp. freshly ground or coarse ground black pepper
• 2 cloves crushed garlic
• 1/2 c. vinegar
• 1 c. red wine (dry)
• 1 c. Worcestershire sauce
• 1/2 c. soy sauce
• 2 Tbsp. liquid smoke
• 1/2 tsp. Tabasco (use more if you like it hot)
• 4 lb. lean beef or deer, cut into 1/4 to 1/2-inch thick strips

1. Mix marinade (all ingredients except meat) and let stand overnight.
2. Add beef (or deer) and let stand in refrigerator for 24 to 48 hours.
3. Drain meat well, squeezing by hand.
4. Lay on cookie sheets and place in oven at 150u0b0 to 175u0b0.
5. After about 4 hours, drain excess moisture.
6. Turn and dry to desired dryness. If desired, sprinkle with coarse ground pepper after draining moisture.

onion, thyme, bay leaves, cloves, basil, salt, freshly ground, garlic, vinegar, red wine, worcestershire sauce, soy sauce, liquid smoke, lean beef

Taken from www.cookbooks.com/Recipe-Details.aspx?id=238880 (may not work)