Sweet Jerky
This recipe was adapted from the e-book, “The Complete Book of Making Jerky at Home” by J. Wayne Fears. It’s one of more than two dozen jerky recipe variations he offers in this title available on Amazon. Check out all his works on the J. Wayne Fears Amazon author page.
  • 2 lbs. beef flank steak, partially frozen, cut into strips or chunks
  • 1 cup soy sauce
  • 2 tsp. honey
  • 1 large clove of garlic, minced
  • 1 tsp. ground ginger
  • 1 tsp. finely diced onion
  1. Place cut up meat in a large, heavy-duty zip top storage bag.
  2. Heat soy sauce in a small saucepan over medium high heat until warm
  3. Stir in honey, garlic, onion, and ginger.
  4. Allow to cool and pour over meat.
  5. Seal bag and turn several times to thoroughly coat the meat.
  6. Refrigerate for at least eight hours.
  7. Drain meat and pat dry with paper towel.
  8. Discard marinade mixture.
  9. Arrange meat on smoker racks.
  10. Dry at 150-175 degrees until desired consistency is reached.
  11. Allow jerky to cool completely; store in an airtight container in the freezer.
Recipe by 50 Campfires at https://50campfires.com/4-jerky-recipes/