Sweet & Peppery Jerky Sludge
- 1 1/2 lbs lean meat or 1 1/2 lbs fish
- 1 lb brown sugar
- 1/4 cup salt
- 1/4 cup soy sauce
- 1/3 cup teriyaki sauce, cooking sauce (such as Yoshida's)
- 4 tablespoons coarse black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon crushed red pepper flakes (optional)
- In large bowl combine all ingredients until thoroughly mixed. This will build muscle! (I use my stand mixer.).
- Slice meat thinly, about 1/8 to 1/4 inch. Fillet trout, leaving skin on. If using beef, it is easier to slice thinly while still partially frozen.
- Smoosh a thin layer of the sugar mixture into bottom of a baking dish and lay meat slices or fish fillets over.
- Keep layering, ending with the last of the sugar mixture. Don't worry if all the meat isn't completely covered. The marinade will liquify somewhat overnight.
- Cover with plastic wrap and refrigerate overnight, 12 hours.
- Next day rinse meat very lightly, just to get the chunks off, leaving a sugary glaze.
- FOR DEHYDRATOR:
- Place meat on trays and dehydrate 160* for approximately 6 hours, checking for desired doneness at about 5 hours.
- FOR SMOKER:
- Allow meat to dry and form the pellicle uncovered in the refrigerator for approximately 2 - 4 hours.
- Place in smoker and smoke for approximately 4 hours, checking for desired doneness at about 3 hours.
lean meat, brown sugar, salt, soy sauce, teriyaki sauce, coarse black pepper, garlic, onion powder, red pepper
Taken from www.food.com/recipe/sweet-peppery-jerky-sludge-246175 (may not work)