OntarioHunter
Well-known member
- Joined
- Sep 11, 2020
- Messages
- 5,980
Thought I would pass this along. Started out with a recipe I downloaded somewhere that was too spicy hot (way too hot!) and a bit too much garlic. I modified it considerably and seem to have come up with a winner.
3 tablespoons coarse salt
1 cup brown sugar
1 cup water
3/4 cup soya sauce
1/2 cup Worcesershire sauce
1 tablespoon (max!) garlic powder
1 tablespoon chili powder
1 1/2 tablespoons ground black pepper
1 tablespoon red pepper flakes
Mix together in a large bowl. Add meat till just covered with liquid. Four honker breasts cut into strips is about right. I also pound the honker strips against the grain with edge of saucer to tenderize. Let soak covered in the fridge for at least a couple of days, stirring the meat up occasionally. Smoke till meat is desired dryness. This varies depending on style, size, and type of smoker (propane vs electric), and weather. Just keep an eye on it.
This recipe produces warm jerky. Not rocket fuel hot (that would be the original recipe!). If you like it hot just double the pepper ingredients. Enjoy.
3 tablespoons coarse salt
1 cup brown sugar
1 cup water
3/4 cup soya sauce
1/2 cup Worcesershire sauce
1 tablespoon (max!) garlic powder
1 tablespoon chili powder
1 1/2 tablespoons ground black pepper
1 tablespoon red pepper flakes
Mix together in a large bowl. Add meat till just covered with liquid. Four honker breasts cut into strips is about right. I also pound the honker strips against the grain with edge of saucer to tenderize. Let soak covered in the fridge for at least a couple of days, stirring the meat up occasionally. Smoke till meat is desired dryness. This varies depending on style, size, and type of smoker (propane vs electric), and weather. Just keep an eye on it.
This recipe produces warm jerky. Not rocket fuel hot (that would be the original recipe!). If you like it hot just double the pepper ingredients. Enjoy.