Muleskinner’s Jerky
This delicious beef jerky recipe was adapted from the e-book, “The Complete Book of Making Jerky at Home” by J. Wayne Fears. While it calls for beef flank steak, you can actually use it for most any kind of lean, red meat. It’s one of more than two dozen jerky recipe variations Fears offers in this title available on Amazon. Check out all his works on the J. Wayne Fears Amazon author page.
  • 1 ½ lbs. beef flank steak, partially frozen
  • 1 small onion, sliced
  • ¾ cup water
  • ¾ cup Burgundy, or other dry red wine
  • ½ cup soy sauce
  • ⅓ cup Worcestershire sauce
  • 1 tsp. salt or seasoned salt
  • 1 tsp. onion powder
  • ½ tsp. garlic powder
  • ¼ tsp. pepper
  1. Slice flank steak about ⅜-inch thick while still partially frozen.
  2. Mix the sliced onion and all other ingredients, except meat, in a large, zip top plastic bag. Kneed to mix thoroughly.
  3. Add meat strips, seal bag, and turn several times to thoroughly coat the meat.
  4. Marinate at least eight hours or overnight, turning bag occasionally.
  5. Drain meat and pat dry with paper towel.
  6. Discard marinade mixture.
  7. Arrange meat on smoker racks.
  8. Dry at 150-175°F until desired consistency is reached.
  9. Allow jerky to cool completely; store in an airtight container in the freezer.
Recipe by 50 Campfires at