Jerky Marinades

Cure Salt:

• Typically 6.25% nitrite

• Approximately 0.11 grams cure per pound of meat

recipe #30 (?)

2 cup	worcestershire
1 cup	ponzu soy/citrus
1/2 cup	Wright’s hickory liquid smoke
1/2 cup	Langnese forest honey
2 tsp	Cure
40 g	pink himalayan salt
10 g	fresh cracked rainbow peppercorn
2 tsp	caraway seeds
2 tsp	celery seeds
2 tsp	anise seeds
1/2 cup	lee kum kee premium soy sauce
5	de-seeded hand-crushed bhut jolokia

marinated ? hours (started @ ~20:00)

recipe #27 (mild)

1/4 cup	worcestershire
1/4 cup	soy sauce
1/4 cup	Smoke Bomb (by bank brewing)
1 tbsp	fresh cracked black pepper
1 tsp	honey ; langnese forest
1 tsp	onion powder
1/2 tsp	Curing Salt

recipe #28 (mild)

1/4 cup	worcestershire
1/4 cup	soy sauce
1/4 cup	Smoke Bomb (by bank brewing)
1 tbsp	fresh cracked black pepper
1 tsp	honey ; langnese forest
1 tsp	onion powder
1/2 tsp	Curing Salt
4	coarse ground toasted cardamom pods

recipe #29 (mild)

1/4 cup	ponzu sundachi citrus marinade
1/8 cup	worcestershire
1/8 cup	soy sauce
1/4 cup	Smoke Bomb (by bank brewing)
1 tsp	honey ; bare honey unfiltered flower
1 tbsp	fresh cracked black pepper
1	light handful fresh “hand muddled” mint leaves
1/2 tsp	Curing Salt

recipe #X7 (hot)

1/8 cup	ponzu sundachi citrus marinade
1/8 cup	worcestershire
1/8 cup	soy sauce
1/4 cup	Smoke Bomb (by bank brewing)
1/4 cup	brown sugar
1 tbsp	fresh cracked black pepper
1 tsp	onion powder
1	light handful fresh “hand muddled” mint leaves
1/2 tsp	Curing Salt
1/2	X-Pepper/Scorpion

recipe #X8 (very hot)

1/4 cup	ponzu sundachi citrus marinade
1/4 cup	worcestershire
1/4 cup	soy sauce
1/4 cup	Smoke Bomb (by bank brewing)
1/2 cup	brown sugar
1 tbsp	fresh cracked black pepper
1/2 tsp	fresh ground allspice
1 tsp	onion powder
4	coarse ground toasted cardamom pods
1	light handful fresh “hand muddled” mint leaves
1/2	tsp Curing Salt
1	X-Pepper/Scorpion
1	X-Pepper/Reaper

X-Pepper

• cut scorpion/reaper pepper in half

• remove seeds

• squish by hand (release oils)

• stir into marinade, leave for 30 min

• remove pepper