All Things Food and Cooking

Not jerky per say, but with a pellet grill set on the lowest setting and a chuck roast, I've been pleasantly surprised by the versatility of mustard, especially a course variety. The smoke seems to neutralize the acidic bite of mustard and leaves a complex savory complement to the natural sweetness of low and slow smoking.

My favorite base/marinade right now is 8-10 garlic cloves and a bundle of green onions all minced and sautéed lightly, then add a cheap beer and as much dark brown sugar as will saturate.

My go-to is Alton Brown's version with some extra crushed red pepper added.

https://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe-2103581

I don't dehydrate it his way (I have a dehydrator), but the recipe is great if you don't like the sweet stuff that so many people make.

Pretty standard here. Salt, pepper, ghost pepper flakes, chili flakes, liquid smoke and occasional teriyaki.

Curious to see what others are doing though!

There's a jerky I get every time I swing through a region overseas that uses Sichuan peppercorns and lots of chili flakes/seeds. Spicy and numbing, really tasty and can't really find anything like it back home

A jar of chili crisp!

of all the homemade jerky I've had, nothing hits quite like black pepper.

Coming back to add that I've made a bloody mary version before that was pretty good. I don't remember the recipe I used because it was a while ago and I was just winging it, but it involved tomato (paste maybe?), worcestershire, horseradish, Tabasco, crushed red pepper, black pepper, celery salt.... Maybe a bit of lime juice?

It's been way too long. I really need to pull out the dehydrator.

Honestly, look up Biltong recipes and give them a shot.