Smoked Moose Or Beef Jerky

• 1 c. sugar
• 2 c. soy sauce
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/3 c. salt
• 2 c. red cooking wine
• 1 tsp. black pepper
• 1 tsp. liquid smoke
• 1 tsp. Tabasco sauce
• 1 large roast (about 3 lb.)

1. Slice meat into thin strips, about 3/8-inch thick and 1 to 2-inches wide.
2. Combine all other ingredients in pan big enough to hold meat.
3. Place meat in layers, making sure liquid is on all sides of meat.
4. (Can also place everything in a large Ziploc bag.) Place in refrigerator for 8 hours, turning meat once or twice. Remove meat from marinade and pat dry.
5. Smoke in smoker 8 to 12 hours.
6. Can be smoked in oven at 160u0b0 or low until done, using additional liquid smoke on each piece.
7. Fully dried jerky can be stored in airtight zipper bag or jar.
8. Will keep indefinitely in vacuum sealed bags.

sugar, soy sauce, garlic powder, onion powder, salt, red cooking wine, black pepper, liquid smoke, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=420173 (may not work)