What's Ur Jerky Marinade Recipe ?

Going to whip up some tonight and soak some meat!! Do u have a go-to recipe for your jerky?

3 lbs very lean meat cut into 1/4" thin strips alongside the grain. Remove all fat or membrane.

1/2 cup soy sauce
1/2 cup worcestershire sauce
2 teaspoons cajun seasoning
2 teaspoons creole seasoning
2/3 teaspoons garlic powder
2 teaspoons onion powder
2/3 teaspoons black pepper
couple of dashes of hot pepper sauce

Stir well and marinate meat for 12 hours in the fridge in a ziplock baggie with all the air squeezed out. Turn the baggie a couple of times to make sure everything is coated well. Dehydrate about 8 hours... longer you go, crisper it will get.

I have my jerky drying now. With the left-over marinade......can I store it in the fridge for a while?

Yep. Or the freezer longer

Go to Academy and buy the Backwoods Hot and mix with a cup of Moores marinade and a cup of mango juice, good stuff!!

Can't find Moore's marinade there. How hot is Backwoods Hot seasoning?

Not real hot, I add a bit more red pepper and habenero powder to kick it up a notch.

I use Hi Mountain jerky cure. Multiple flavors. Can’t beat original. Should have at Academy, maybe H-E-B.

I just made this tonight. With 3# of meat there is not much liquid in the bowl!! I added about 1/2 cup of water and still dryish. We'll see. I'll put it in the dehydrators tomorrow. How about another 1/2 cup of soy and 1/2 cup of Worcestershire?

If you double the liquid base then I'd double the other ingredients as well.

My latest marinade was my favorite.

About equal parts
Soy sauce
Teriyaki sauce about half a cup of each
1/4-1/3 cup water, a little more water if a lot of salt isn’t your thing, less water if you like jerky on the saltier side. I taste the marinade for saltiness at this point.
Approximately 2 or 3 tablespoons Worcestershire sauce
A few cloves of crushed fresh garlic
Roughly 2 tablespoons tiger sauce for some heat or more for more heat.
I/2 of a juicy medium to large blood orange squeezed into the liquid

Cut about 2.5 -3 pound eye of round with grain about 1/8 inch thick and no more than 1/4 inch (easier if semi frozen) marinate just a few hours 2-4 in marinade. Put marinaded pieces on paper towel to dry, blot top side to mostly dry. Use pepper grinder to add fresh black pepper to taste. Put peppered pieces pepper side up in dehydrator.

Set dehydrator at 160 for 7 hours, 5 or 6 if you like it a little less dry.

To me and the rest of the family, this beat the hi mountain cure on taste.

I use Allegro hot and spice (3 bottles) and Allegro hickory (2 bottles) for 10#'s....Awesome stuff!!!
http://allegromarinade.com/products/renowned-marinade-favorites/hot-spicy-marinade/

I keep it simple - soy sauce, liquid smoke, and wooster. After marinating over night, I smoke if for about two hours with pecan, then sprinkle liberally with Greek seasoning, and finish off in a dehydrator.