PINMASTER- I PERSONALL DO NOT LIKE WET MARINADES FOR JERKEY. I LIKE DRY RUBS FOR MARINATING. HERE IS A FEW DRY RUBS THAT I THINK YOU WILL LIKE.

SOUTHERN BBQ RUB
1/4 CUP BROWN SUGAR
2 TBL KOSHER SALT
1/4 CUP BLACK PEPPERCORNS
1/4 CUP PAPRIKA
1 TBL POWDERED MUSTARD
1 TBL ONION POWDER
1 TBL GARLIC POWDER
2 TSP CAYENNE PEPPER

CONBINE ALL INGREDIENTS INTO A BLENDER AND BLEND TO FINE POWDER. STORE IN JAR IN FREEZER. WILL STORE FOR UP TO 6 MONTHS.

LAYOUT MEAT ANF RUB WITH MIXTURE. PLACE IN PLASTIC BAG AND MARINATE IN REFRIGERATOR FOR 24 HOURS. PLACE IN DEHYDRATER AND DRY TO DESIRED DONENESS

NEW MEXICAN RED PEPPER RUB

4 DRIED ANCHO PEPPERS
2 DRIED CHILIE PEPPERS
2 CANNED CHIPOLTE CHILIE PEPPERS
1/4 CUP CHOPPED ONIONS
4 GARLIC CLOVES
2 TSP GROUNG CUMIN
2 TBL DRIED OREGANO
1 TSP KOSHER SALT

SOAK ANCHO PEPPERS AND MEXICAN CHILIE PEPPERS IN HOT WATER FOR 1 HOUR. REMOVE AND RESERVE 2 CUPS SOAKING WATER. COMBINE CHILIES, WATER AND THE REST OF THE INGREDIENTS INTO A FOOD PROCESSOR, AND PUREE UNTIL ALL INGREDIENTS MAKE A PASTE. STORE IN AIR TIGHT JAR IN REFRIGERATOR FOR 3 TO 4 WEEKS

SPREAD PASTE ONTO MEATS AND PLACE IN BAG OVERNIGHT. REMOVE AND PLACE ON OVEN RACK AND SLOW COOK (150 DEGREES) UNTIL DESIRED DONENESS.

HUNT ON HUNT HARD EAT WELL