Anyone have one other than worchester and brown sugar?

I'm wanting to make some jerky. I have been told to use the over at like 175 with the door propped open a bit. I just need a marinade for the meat that I have cut up.

"Dales" is the only way to go! One bottle of dales, and 1/2 bottle of water, and a lot of ground pepper. Soak meat over night in liquid in a Ziploc bag, and dehydrate, 5 to 7 hrs.! I add a lot of pepper! 5 lbs. of meat. You can adjust foe a smaller quantity of meat!

Alegro Cajun marinade then a good amount of course black pepper shaken on before hanging in the oven from toothpicks stuck through one end. Be sure to put a cookie sheet with tin foil for easy cleanup. Have made lots of jerky in the oven before getting a dehydrator.

Thx. Both of these sound good.
I had a dehydrator years ago...its broken now.
I don't really want to spend the money for just a cheap one right now.

Makes a great stake as well. Add some red pepper flakes to what he said.

I put my pepper flakes in a old pepper grinder and use this also on my jerky!!

I hate Dale's seasoning.....it's loaded with soy sauce.

http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-beef-jerky-recipe.html

This is only one idea....do a web search....there are zillions of recipes for jerky marinade.

Another vote for Allegro. It is all mixed and ready to go. I use the Hickory and Teriyaki, gotta try the Cajun this year.

minus the thyme and cumin

http://www.texashuntingforum.com/forum/u...ad.#Post4889621