Beff jerky - homemade

ok i have the meat for the next 2 batches thawing - one will be spicy for tim but I I am thinking my batch will  be wine n garlic- sounds devine - will be making 6 more batches total- inventoryed the deep freezer today premove

If you have a local meat market, have them slice your roast while it's still frozen! It's a consistant thickness and I don't lose any fingertips! I have mine sliced 1/4 - 5/8" thick. It dries to about half that.

I'm not a wine drinker but I love using it for marinade. It has the acidity to tenderize and leaves a faint sweet taste, less sweet than the Teriaki.  I think you'll like it!

will the meat market cut it if I didn't buy it there - I am emptying out the deep freeze

I've never had a problem. I've taken meat in that was from home raised beef processed somewhere else, as well as venisen. Even if they want to charge a small fee it was worth it to have the consistant thickness to the jerky.

I'm with you on this! How much red wine, garlic, and liquid smoke? I need amounts!  I'm not real imaginative when it comes to cooking!

I will aim for 1/2 cup wine, tablespoon or so of liquid smoke and 2-4 cloves of garlic - that is aprox what  I will do tonight for that batch

Liquid smoke serves its purpose but dont over do it. Very overpowering if you do.

Sounds great. I will have to try these.

Thanks!
Joanne