Here is my recipe for Beef Jerky: This is for 5 to 6 pounds of sliced meat
5 - 6 pounds sliced beef
3 cups Shasta cola
1/2 cup Soy Sauce
1/2 cup Worcester sauce
2 tbs course grnd black pepper
2 tbsp Onion Powder
2 tbs Granulated Garlic powder
2 tsp hot sauce
1/2 cup liquid smoke
5 heaping Tbls Morton Tender Quick.
Make sure marinade covers the sliced meat,
I let soak for 24 hrs, with a stir a couple times just to get all surfaces of the meat in contact with the marinade
On smoke day, I lay the strips out on my racks, sprinkle with black pepper and garlic powder and put in the preheated smoker at roughly 120 degrees.
after the meat has dried to the touch, I then add smoke and leave in the smoker at no to exceed 140 degrees untill the degree of dryness is achieved.
I bend, squeeze, try tearing off a piece, and a taste test to determine when it is done.
For me, the Jerky tatse way better after it has been out of the smoker for several hours to the next day, then the flavor really comes out.
Rich