worcestershire, soy and catsup are the liquids in my marinade that I have perfected over the years
garlic powder, onion powder, white pepper, cayanne pepper, browm sugar, cure #1 and salt
equal parts of the soy and worcester, half that amount of catsup
cure by the amount of meat.
uncle lars Jerky
3C soy
3C worcester
1.5C catsup
3Tb garlic
3Tb onion
2Tb white pepper
1Tb black pepper
2Tb kosher Salt
2tsp Cayanne
1/3C brn sugar
1tsp cure #1 for each 5 LB meat
multipy recipe to make more marinade for larger amounts of meat
this is enough marinade for about 10# of meat
omit the salt if you use tenderquick
ad 1 tsp of liquid smoke if you use
dehydrator instead of smoker
use lite soy if you are worried about too much salt but this recipe does not come out salty
once you make it a time or 2 you can adjust the peppers , onion and garlic to taste
marinade in fridge for at least 24 hrs before drying
leave marinade liberally on the pieces when you dry , dont wipe off or pat dry
only use marinade once