Traditional Jerky

Mark Carter, founder of Carter's Deep Woods-Style Jerky, has been making his 10-day marinated smoked jerky in California's Coachella Valley for 10 years. He normally relies on a beefy London broil, but he's used venison and elk to great success on account of having a lot of hunting friends. And Carter's not opposed to getting creative with additives: "I do want to move my operation to Colorado to legally make the best edible jerky on the planet!" he admits.

For now, Carter's marinade ingredients run the federally-legal gamut from soy and teriyaki and molasses to lime and pineapple juice as well as A-1. Classic eating for a dry heat.

Carter's Deep Woods-style Jerky


  • 6 lbs of London broil, cut into 3/16 inch or a little thicker if desired
  • 1 cup of A-1 steak sauce
  • 1 1/2 cup of teriyaki
  • 1 cup of roasted teriyaki
  • 1/2 cup of soy sauce
  • 1/2 cup of molasses
  • 3 oz pineapple juice
  • 1 cup of Worcestershire sauce

Step One
Blend all the marinade ingredients together. Cut meat 3/16 thick. 

Step Two
Marinade 8-10 days. Drain and then add back a little fresh marinade and let it rest for a night. Drain again in the morning.

Step Three
Lay on smoker racks for smoking.

Step Four
Make a "finish" sauce with: 1/2 cup of Lea & Perins steak sauce, 2 tbsp of molasses, the juice of 2 limes, 1/2 tsp crushed garlic, 1 tbsp of brown sugar

Step Five
Blend and brush on sauce on one side of the meat, then put it back in the smoker with 1 pan of mesquite (can add a little cherry wood)

Makes enough for approx. 3 lbs. Double or triple if you want more.

[Buy it from: Mark Carter (]