For 6 or so pounds of meat
2 cups brown sugar
1/2 cup non ionized salt
1/8 cup black pepper
2 Tbsp tabasco
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp worchestershire sauce
1 Tbsp honey
1 Tbsp dark molasses
Let sit overnight, lightly rinse before smoking. I usually smoke with alder at 160 but do your thing. As always with jerky, I'm always adding or substituting ingredients. No batch ever comes out quite the same, but usually always follow that baseline and it's always fantastic.
