Hey Everyone
Cheers and Happy Smokin.....,
A couple months ago I brought some beef jerky I made to share at work and several co-workers have been throwing deer meat at me to smoke for them ( of course, I get a percentage - life is good !
)
Anywho, I've made Teriyaki as well as BBQ flavors, both of which have been well liked. I asked the guy who was next up in my smoker if he wanted BBQ or Teriyaki and he said, " how about a spicy Teriyaki?". Sounded reasonable to me, and as I haven't tried any hot jerky yet I was compelled to see what I could whip up.....
After adding spices and cures ( I use High Mountain Jerky Cure and Seasoning - for this batch I used Original flavor, a bit more peppery)
I mixed up some Hot Yaki using the following ingredients.... following the precepts of K.I.S.S.
2/3 cup K.C. Masterpiece Honey Teriyaki Sauce
1/3 cup Frank's Original Red Hot Sauce
4 teaspoons jalapeno juice from a jar of sliced jalapenos
2 teaspoons olive oil ( to help keep the deer meat moist )
This amount was perfect for the almost 4 lbs. of meat I'm doing.
Spiced, cured and sauced both sides of the meat than layered it in a Pyrex for 24 hrs in the fridge.
Smells amazing. Updates tomorrow after it makes it to the smoker. Prayers to the Smoker Gods
and a little luck always appreciated. - Ed
A couple months ago I brought some beef jerky I made to share at work and several co-workers have been throwing deer meat at me to smoke for them ( of course, I get a percentage - life is good !
Anywho, I've made Teriyaki as well as BBQ flavors, both of which have been well liked. I asked the guy who was next up in my smoker if he wanted BBQ or Teriyaki and he said, " how about a spicy Teriyaki?". Sounded reasonable to me, and as I haven't tried any hot jerky yet I was compelled to see what I could whip up.....
After adding spices and cures ( I use High Mountain Jerky Cure and Seasoning - for this batch I used Original flavor, a bit more peppery)
I mixed up some Hot Yaki using the following ingredients.... following the precepts of K.I.S.S.
2/3 cup K.C. Masterpiece Honey Teriyaki Sauce
1/3 cup Frank's Original Red Hot Sauce
4 teaspoons jalapeno juice from a jar of sliced jalapenos
2 teaspoons olive oil ( to help keep the deer meat moist )
This amount was perfect for the almost 4 lbs. of meat I'm doing.
Spiced, cured and sauced both sides of the meat than layered it in a Pyrex for 24 hrs in the fridge.
Smells amazing. Updates tomorrow after it makes it to the smoker. Prayers to the Smoker Gods
