Randy's Jerky #2 (Hot & Sweet, my favorite!)

(Link back to Jerky Section)   

(Or, for those weak-hearted individuals....try Jerky #7, Teriyaki)

For 5-lbs of beef, trimmed:

Marinate in:

1.25 C Soy Sauce

1/2 C Worcestershire

1/3 C. Steak Sauce (A-1, L&P, Tabasco)

1/4-1/2 C. Hot Sauce (HOT sauce, I mean HOT!) (*for the front burn)

2 ts Kosher or Plain Salt

1.5 ts Garlic Powder

1 ts Onion Powder

1 ts Garam Masala (mostly a mix of corriander, cumin, and cardamom)

1/2 - 1 ts Cayenne pepper (*for the long burn)

1 ts Black Pepper, freshly ground

1/2 C. Brown Sugar

1/8 C. Honey

Adjust for taste, then add: 1 ts Tenderquick (CURE, for safety and saltiness)

*optional, 1-4 fresh chiles, depending on how crazy you are...standard recipe is hot enough for most normal humans.

Marinate for 24-36 hours in fridge. On the day of drying: drain for an hour. Before smoking, hang on toothpicks from grid for more drying space (Thanks for the tip, Stogie).
Dry/Smoke for 1-6 hours at 150°.  Use smoke for first 3 total hours, then just dry. Start sampling at 3 total hours until desired dryness, smokiness. I find that 3 total hours of smoke, and about 6 hours of total drying work for me. Depends on thickness of meat and personal tastes.

Favorite woods for jerky are Mesquite OR Hickory mixed in a base of Pecan (I always have pecan in there if I can help it...kinda smoothes things out).

Enjoy!

Randy