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.
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.
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
Yeah, it’s a different kind of spicy where it’s a tingly numbing spice instead of just heat.
I wouldn’t call it spicy because it’s just so different, but it is something everybody should try. Very unique. I started growing my own a year or two ago (looks like I’ll be getting some this year for the first time!) and I’m eager to try them fresh.
I do this sometimes and it is fantastic. Make sure to toast and grind your Sichuan peppercorns for optimal flavor!
And pay the extra dollar or three for good peppercorns which have been hand sorted. The cheaper ones have lots of stems and seeds that you don’t want and it’s a real pain sorting them out yourself. You just want the husks.
A jar of chili crisp!