Western Mesquite Jerky


3 pounds lean meat of your choice (beef and bison work best)
2 1/2 cups mesquite sauce
1/2 cup barbecue sauce
1/2 cup ketchup
5 tablespoons brown sugar
2 teaspoons dry mustard
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 cup vinegar
1/2 cup water
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper
1 teaspoon black pepper
2 teaspoons salt


Slice the meat across the grain into strips that are roughly 1/2 inch thick and trim off any excess fat. The strips can be as long as you wish, but they should be a length that is practical for both soaking and drying. Combine the ingredients in a glass or ceramic bowl of adequate size and mix thoroughly before adding the meat. Make sure that every piece is sufficiently covered in the marinade and refrigerate the mixture for 10 to 14 hours, making sure to stir occasionally. Cook at 150 degrees Fahrenheit for 8 to 10 hours, checking frequently toward the end of that range to ensure desired level of drying.

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2 Responses to “Western Mesquite Jerky”

  1. Linda 20 October 2008 at 10:57 am Permalink

    I made this style jerky for my brother who is currently in Iraq. He hasn’t received my package yet to get his feedback but myself and my room mate went crazy over this! She even said its the best tasting jerky she has ever had! So go for it!

  2. Jim McNulty 4 April 2009 at 5:10 am Permalink

    What type of mesquite and BBQ sauce do you use in the above recipe? Your choice will influence the taste of the final product. Thanks.

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