Trying to keep it simple and cheap.

10 pounds venison hams cut into jerky strips(free.....kinda)
1 10 oz bottle Soy Sauce($1.19)
1 12 oz bottle of worstershire($1.24)
1 8 oz jar of Rooster Garlic Chili Sauce ($1.89)
2 tsp cure #1 ($.01)


Nothing else. Taste test of the marinade was pretty good. I'll marinade it for 3 days.

This is the chili sauce...
http://ecx.images-amazon.com/images/I/41V1xSRRFuL._SL500_AA300_.jpg

Sounds Good to me.... I love that sauce :thumb:
http://i984.photobucket.com/albums/ae328/Fishawn/Chili-garilc.jpg

I think your right on the money with that combo :thumb:

Well... I can tell you the cost pretty close- About $0.86/Lb :lol:

Sounds great King. Have you tried Phu Quoc brand nuoc mam fish sauce. I use it in my NC finishing sauce. Just a dynamite flavor enhancer. If you going Asian on you jerky you might want to try this as well.

http://www.amazon.com/Phu-Island-Vietnam-23-ounce-Bottle/dp/B0037J1YO2

I'll vouch for the Chili sauce too. Looks like a great combo.

Well... I can tell you the cost pretty close- About $0.86/Lb :lol:

And if I had to buy beef you could add another $10 a pound to that.

Sounds great King. Have you tried Phu Quoc brand nuoc mam fish sauce. I use it in my NC finishing sauce. Just a dynamite flavor enhancer. If you going Asian on you jerky you might want to try this as well.

http://www.amazon.com/Phu-Island-Vietnam-23-ounce-Bottle/dp/B0037J1YO2


I wasn't really going asian even though I'm using soy and asian chile sauce. I always use soy in my american style jerky. I thought the heat from the chilis and the garlic flavors would be somewhat multi-cultural.:noidea:

That there sauce is good stuff....Now around here it's Cock Sauce...damn..Louie dint smack me skull...:bounce:

Now around here it's Cock Sauce...

Well...that's what we will call it then.:lol::lol::lol::hail::whistle:

I'd throw honey in as well - you could do with something to balance out the savoury a little. I know the chinese stuff is mostly sugar - but I'd still use some honey.

Other than that looks pretty good.

I like that combo, let us know how it turns out.

And if I had to buy beef you could add another $10 a pound to that.

I know my venison costs more than beef......but thats another story.

End results are awesome. The chili sauce added the right amount of garlic and heat, but was not at all overpowering. The flavor of the venison and the hickory smoke come right through. If anything, it may be just a bit salty, even though I added no salt except the cure #1. Simple fix would be to go with low sodium soy, and adjust flavor from there.

You can see how the chile seeds from the sauce have adhered themselves nicely to the jerky.

10 pounds of meat dried to 3lbs 12oz. See if it lasts till the weekend.:faint:

http://i490.photobucket.com/albums/rr267/kingudaroad/jerky/jerky018.jpg

That does look good Keith:drooling:
And no it wont last:lol:

1) Looks Fantastic :thumb:

2) Nice Job :thumb:

3) Definately Will Not Last :welcome: