Good idea on starting this thread mdbannister. This is the marinade I've been using for a number of years.
Marinated Spicy Jerky
11-12 pounds of beef
6 ts salt (sea salt)
4 ts pepper
4 ts chili powder
4 ts garlic Powder
4 ts onion powder
2-3 ts cayenne pepper
2 ts Liquid Smoke (see below)
1 cup of Water
3/4 cup Soy Sauce
1/2 cup of Worchester Sauce
I go to my local butcher and order 10 -12 pound outside round roast and have her cut the roast WITH the grain into ¼ to 3/8 of an inch thick slabs. At home I cut these (again with the grain) approx ¾ to 1 inch wide strips.
Then I combined all the ingredients in a non-reactive container and put in the beef strips and refrigerate (covered) for 48 hrs, stirring a couple times a day to redistribute the marinade.
After the 48 hours I remove the beef strips pat dry the with paper towels and put them on bamboo/wood skewers and into the smoker.
I make my jerky in a homemade electric smoker/
dehydrator and use apple wood for smoke. The liquid smoke is used indoor dehydrators your call on the flavor of smoke.
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