There's no big secret when it comes to making jerky. You simply dry the meat at low temperatures until it is dehydrated.
However, what differentiates a tasty jerky from a not-so-tasty jerky is the flavoring added to the meat you use. And for me, I love the flavor of Caribbean Jerk seasonings.
Here, the flavor of the end result lies completely in the marinade I use. You can adjust the heat or the saltiness, but all in all, the marinade I concocted below is rather balanced and adds a tasty, lip- smacking element to the meat.
FOODIDUDE'S CARIBBEAN JERK MARINADE
6 green onions, finely chopped
1 habanero pepper, finely chopped
3 tbsp soy sauce
1/4 cup olive oil
1/4 cup orange juice
1/2 cup cider vinegar
1/2 tsp crushed red pepper flakes
4 cloves garlic, minced
1 tsp thyme
1 tbsp brown sugar
1 tsp sea salt
1 tbsp Jamaican Pimento (Allspice), ground
1 tsp black pepper, ground
1 tsp ginger root, minced
1/2 teaspoon nutmeg, ground
1/2 teaspoon cinnamon, ground
dash hot sauce