Whats the best way to get the 'heat' to stick to the jerky?
I normally just put the sauce (Daves Ghost Pepper sauce) into my wet marinade before i put the meat in.
I was playing with the notion of putting all the meat into a bucket, and pouring the hot sauce in first, and kneading it into the meat, to allow the oils to attach to the meat.
but my concern was the oil would act as a barrier to stop the salt from curing the meat.
any thoughts on that? or how you do it would be appreciated.
Cory
Original Post
