Sweet & Peppery Jerky "Sludge"

1. 1

   In large bowl combine all ingredients until thoroughly mixed. This will build muscle! (I use my stand mixer.).

2. 2

   Slice meat thinly, about 1/8 to 1/4 inch. Fillet trout, leaving skin on. If using beef, it is easier to slice thinly while still partially frozen.

3. 3

   Smoosh a thin layer of the sugar mixture into bottom of a baking dish and lay meat slices or fish fillets over.

4. 4

   Keep layering, ending with the last of the sugar mixture. Don't worry if all the meat isn't completely covered. The marinade will liquify somewhat overnight.

5. 5

   Cover with plastic wrap and refrigerate overnight, 12 hours.

6. 6

   Next day rinse meat very lightly, just to get the chunks off, leaving a sugary glaze.

7. 7

   FOR DEHYDRATOR:

8. 8

   Place meat on trays and dehydrate 160* for approximately 6 hours, checking for desired doneness at about 5 hours.

9. 9

   FOR SMOKER:

10. 10

    Allow meat to dry and form the pellicle uncovered in the refrigerator for approximately 2 - 4 hours.

11. 11

    Place in smoker and smoke for approximately 4 hours, checking for desired doneness at about 3 hours.

* Per serving · 4 servings · Values may vary.