So my small batch came out pretty good. Maybe a little too dry. But the flavor was great. I have 2.5 lbs marinating now and will start dehydrating in the morning.
Now that I've had several pieces of this it is too salty. And I think I need to heat the brine ahead of time to release the flavor of the peppercorns.
Eye ball amounts of A1, soy sauce, Worcestershire, distilled vinegar, ketchup, garlic powder, red pepper flakes, lots of fresh cracked pepper, and sea salt.
I ended up swapping some of the salt for Lee Kum Kee soy sauce. Adding two different types of liquid smoke, and heavy amounts of black pepper and chipotle for flavor and some cayenne for heat. I go pretty heavy on the worcheshire. Hard to give set volumes of spices Bc the amount of meat is usually different. Also a bit heavy on the paprika iirc. I'm at an advantage because I've made a bunch of jerky marinade but in general I just taste it a bunch of times after the base recipe and add whatever I think it needs from there.
Also, on when to stop the dehydration. It should bend without breaking and you should see nice white fibers all through the meat as it pulls apart. I personally prefer to squeeze the thicker parts of each piece to make sure they are dry enough all the way through. If it's still spongy in the thick spots then it needs some more time. After you take it out of the dehydrator/oven it should set and air cool for 30-60 min before you bag it.
