Been since Christmas since I made some, so it's about time. I've posted Qviews of jerky before, but this time I will share my recipe. This is also my first time using Morton Tender Quick in my jerky. I have never used cure in my jerky before, so I'm interested to see how this turns out. Unmarinated sliced beef came in at exactly 4 lbs. The Marinade (This is spicy stuff, adjust accordingly): 1/2 cup soy sauce 2/3 cup worcestershire 1/4 cup pineapple juice 1/4 cup brown sugar 2-3 tsp Tobasco 1 tsp coarse grind black pepper 1 tsp garlic powder 1 tsp onion powder 3 tsp crushed red pepper 1-2 tsp ground cayenne pepper 6 tsp Morton Tender-Quick (1.5tsp per pound) *Followed SQWIBS directions for this* Sat in mixture in the fridge for 36 hours in ziplock bag. Removed from fridge this morning, drained, pat dried, skewered and hung in the Big Chief over a pan of hickory. Planning to smoke until bend test passes.