Been trying to expand on my usual combination of liquid smoke and salt. My plan is to make at least one batch each week, each one better than the last to finally create a jerky that even the gods will envy. Starting off this week's marinade with a 1:1 ratio of Worcester sauce and liquid smoke with a little bit of soy sauce, salt and pepper, and half a habanero pepper.
I'm sure plenty of you have created some pretty kick ass jerky, please share your wisdom among us.
Photo of the beef in the marinade, will be ready to dry out by morning.