Back to the spicy stuff

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Master of the Pit
Original poster
OTBS Member
Oct 4, 2009
Sylvan Lake, Alberta
Got another batch of jerky going in the GOSM tomorrow morning. I decided to go back to my original recipe while adding 1/3 cup of honey to the mix because I loved the flavor it brought to my last batch. I'm also trying the Kikkoman soy sauce as a lot of you seem to like it.

Here's the bag of goodies and the ingredients.

I just got my hands on some cherry wood logs that have been drying for 2 years. Inspected them and found no mold so i chopped them up.

I need to get myself over to the San Joaquin valley and curse around all the orchards over there and see what I can find. One pickup truck load with a nice variety should do me for a while.
I apologize for not finishing up on the post...Mother's day got a bit busy and beers were consumed...
I was only able to take a picture of the finished product with my phone, so sorry for the quality.
This is probably my best tasting beef jerky so far, i'm quite proud of it. The honey was a nice touch and i think it helped a lot of the other spices stick to the meat better. I brought a bag over to my girlfriend's place for her dad and he seemed enjoy it.


2/3 cup soy sauce
2/3 cup worcestershire
1/4 cup pineapple juice
1/4 cup brown sugar
1/3 cup honey
3 tsp tobasco
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp hickory liquid smoke
3 tsp crushed red pepper
2 tsp ground cayenne pepper

Smoked at 160 degress for the first half hour, then maintained it at 150 degrees for the next 6 hours while doing the bend test along the way. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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