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Submitted by: SmokerBill

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Using a brine or marinade for jerky is a good way to add flavors you can't otherwise add to your jerky, like soy sauce, worcestershire sauce, tomato sauce, etc...anything that's normally available in a liquid state. The downside of using jerky marinades and brines is that they tend to make the meat wetter, so it takes longer to dehydrate. But that's really not a problem, just something you need to be aware of. There are quite a few liquid jerky brines you can use for a variety of jerky flavors. Figure on using around one and one-half cups of the brine for each 5 pounds of sliced meat. As a safety measure, I normally add Morton's Tender Quick to the brine at the rate of 1-1/2 teaspoons per 5 pounds of meat to cure the meat and prevent bacterial growth. Here's a good recipe for teriyaki jerky. This is for 5 pounds of meat. 1 cup of Mr. Yoshida's sauce 2 tablespoons soy sauce 2 tablespoons worcestershire sauce 1 tablespoon salt 1 tablespoon brown sugar 1-1/2 teaspoons Morton Tender Quick 1-1/2 teaspoons black pepper 1 teaspoon onion powder Combine the brine ingredients. Place the meat and brine into a large plastic storage bag, mix things up, and refrigerate for two days. Give the marinating jerky a stir a couple times each day. Drain the excess liquid from the meat before dehydrating. If you want spicy flavor, give the slices of meat a light sprinkle of cracked black pepper before drying.

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