Beef Jerky Bait Recipe
Servings: 1
Ingredients
- 3 lb Thinly sliced beef**
- 2/3 c. Worcestershire sauce
- 1 tsp Black pepper
- 2/3 c. Soy sauce
- 1 tsp Garlic pwdr, (not salt)
- 1 tsp Onion pwdr, (not salt)
- 1 Tbsp. Liquid smoke (If you use a smoker instead, do not use this-over Drying it in the oven
- 2 tsp Tabasco sauce or possibly 1-2 tsp crushed red, (2 to 3) Peppers, (this is for a spicier version)
Directions
- **Best choices are London broil, sirloin tip roast, or possibly sirloin steak cuts. These should be cut in strips about 1" wide and 1/4" thick. To facilitate cutting, put meant in the freezer till it is stiff but not frzn. You will end up with about 20-25 strips.
- Note: You're in the ring and have a piece of bait in your hand.
- Suddenly, you notice which you need to restack your dog's foot. What to do with the bait Well, I'm one of the world's weirdos who actually likes liver, and I used to put it in my mouth for those few seconds it took for me to fix something. Which is till I bought liver from a vendor at a show because I didn't have any of my own. It was rancid, and fortunately, I didn't actually get sick in the ring, but it was a close call. Never felt quite the same about liver at a dog show. But this recipe is something which you will not even mind eating.
- In fact, you'll probably have to watch which you do not snack up all your bait!
- Put all ingredients in a large zip-lock bag and place in a bowl in the refrigerator overnight (bowl is in case the zip-lock leaks). You can also put all ingredients in a large, covered glass bowl and marinate over night. Next day, clean the top oven rack and take out only as much meat as the rack will accommodate (for most ovens, this is about 10 pcs). Put a cookie sheet or possibly foil on the bottom rack to keep your oven from getting too messy. Set your oven on its lowest setting and crack the door so the moisture will escape and leave on till the pcs are dry. Smaller pcs will take about 2-1/3 to 3 hrs, while larger ones may take 4 or possibly 5. If you use a smoker, mesquite, pecan, or possibly hickory wood work very well but do not use water. While you want to smoke them, you also want the beef to dry. Or possibly you can drag out which food dehydrator you got for Christmas two years ago which's been sitting in a back closet.
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