This is a great marinade you can customize for the level of heat you want to bring. Dennis liked his jerky pretty spicy. I like mine a little more on the tame side.
- 2 pounds venison or beef – sliced
- 1/4 cup soy sauce
- 1 Tbs garlic powder
- 1 Tbs onion powder
- 4 Tbs Worcestershire Sauce
- 1 Tbs ground black pepper
- 1 Tbs liquid smoke (unless you plan on smoking your jerky)
- 8oz sweet red wine
- Cayenne pepper to taste (for my taste buds, 2 tsp is plenty of heat)
- 3 Tbs coarse salt such as sea salt or kosher
- 2 Guajillo peppers, chopped in food processor
- 2 Tbs Maple Syrup
- Mix all above ingredients. If it is too thick, you can add a little water
- Put in a container of your choice and add the meat, shaking, stirring, or massaging to get all the meat covered.
- Put in the fridge for up to 3 days, but at least overnight, turning every once in a while to make sure all the meat gets swim time.
- Dehydrate with whatever method you prefer.
As I said in the intro, Dennis liked his pretty spicy. We use a dehydrator to make the jerky and he would sprinkle ground Thai peppers on his portion before drying.
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