Korean Teriyaki/Pepper flavor with a bit of heat!
2 lbs lean meat sliced 1/4" thick, the thinner the better. (For this batch I used rabbit)
1/2 Cup Soy Sauce
2 Tablespoons Worchestershire Sauce
3 Tablespoons honey
2 Tablespoons Sriracha Sauce
2 Tablespoons SPAR Korean Knockout rub
2 teaspoons red pepper flake
2 teaspoons ground black pepper
Combine ingredients, add meat to marinade, and place into the refrigerator for 1-2 days until very little marinade remains. Stir the mixture a couple times a day to ensure even distribution of the marinade.
Place individual pieces of meat onto drying racks in a dehydrator or oven over medium heat (145 defrees)for 8-12 hours. Check often for desired texture.
Store finished jerky in the refrigerator or freezer until ready to eat.