- 1 [7-pound / 3.175-kg] slice beef steak
- 1/3 cup [80 mL] brown sugar
- 1/4 cup [60 mL] salt
- 2 cups [500 mL] Teriyaki sauce
- 1 cup [250 mL] water
- 1 cup [250 mL] Burgundy or other red wine
- 1/2 teaspoon [2.5 mL] onion powder
- 1/2 teaspoon [2.5 mL] pepper
- 1/2 teaspoon [2.5 mL] garlic powder
- 1 1/4 ounces [35 mL] Whisky [optional]
- Skewers
- Walnut-tree shavings or pieces
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- Remove all fat from beef; following meat grain, slice beef into approximately 1/4 to 1/2-inch [6-mm to 1.3-cm] thick strips.
- Into a glass bowl, mix together brown sugar, salt, Teriyaki sauce, water, red wine, onion powder, pepper, garlic powder and, if desired, Whisky.
- Add beef strips; leave to marinate overnight, at least for 8 hours.
- Remove beef slices from marinade; tread beef strips onto skewers.
- Whether you prefer your meat drier or not, smoke beef strips for 12 to 16 hours.
- Use 3 casseroles well-filled with walnut-tree shavings or pieces for the first stages of drying.
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