Worlds best Jerky IMO. The recipe is for about 5lbs of meat.
Mix all ingredients well, microwave for 1 minute, stir and repeat until mixed well and sugar is dissolved.
4 cups Brown Sugar
2 Teaspoons Cayenne Pepper (skip if you don't want a warm aftertaste)
2 Teaspoons Black Pepper
2 Teaspoons Steak Seasoning (I prefer Montreal)
2 Teaspoons Seasoning Salt (Johnnys or similar)
2 Teaspoons Sage
2 Teaspoons Oregano
2 Teaspoons Old Bay
2 Teaspoons Creole Cajan Seasoning
2 Teaspoons Sea Salt
2 Teaspoons Basil
2 Teaspoons Garlic Salt
2 Tablespoons Accent
1 Teaspoons Dill
1/4 Cup of A1 Sause
1/4 Cup of BBQ Original Sause (Bullseye or Similar)
1/2 Cup of Water
Submerge all meat totally under the brine in a large bowl, cover in shrink wrap, and set in the refringerator for 24 to 48hrs.
Mix all ingredients well, microwave for 1 minute, stir and repeat until mixed well and sugar is dissolved.
4 cups Brown Sugar
2 Teaspoons Cayenne Pepper (skip if you don't want a warm aftertaste)
2 Teaspoons Black Pepper
2 Teaspoons Steak Seasoning (I prefer Montreal)
2 Teaspoons Seasoning Salt (Johnnys or similar)
2 Teaspoons Sage
2 Teaspoons Oregano
2 Teaspoons Old Bay
2 Teaspoons Creole Cajan Seasoning
2 Teaspoons Sea Salt
2 Teaspoons Basil
2 Teaspoons Garlic Salt
2 Tablespoons Accent
1 Teaspoons Dill
1/4 Cup of A1 Sause
1/4 Cup of BBQ Original Sause (Bullseye or Similar)
1/2 Cup of Water
Submerge all meat totally under the brine in a large bowl, cover in shrink wrap, and set in the refringerator for 24 to 48hrs.
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