This batch was inspired by a buddy who loves my skirt steak marinade. He challenged me to use that marinade as the basis for jerky.
So here is it.
I kind of winged the mix based on taste. Combination of Yoshida's Gourmet Sauce (1.5 cups), chili powder (2 TBS), black pepper (to taste), red pepper flakes (to taste) and curing salt. Marinated for approx 12 hours.
In smoker at 160 deg for around 4 hours. Pulled some pieces earlier than others based on how quickly they were done. Dried to the point that they cracked when bent but still tender
Wife said if this was the only jerky I ever made, that would be fine by her
Edited by muralboy - 12/7/15 at 6:47pm