Thikness - like thick bacon, about 1/16th of an inch.
Marinaide - can't give you measurements because I make this by taste and don't meassure. But I can give you an idea and you can add a bit, taste, add something else, taste, etc. Plus, there are a thousand different marinaides you can use for jerky. But here's my favorite:
Kikoman Lite Soy Sauce - about 1/3 cup
brown sugar, or Slenda and mollases - about 1/4 cup
onion powder - about a tsp.
garlic powder - about 1/2 tsp.
A1 Steak Sauce - about two tbs.
Lee & Perrin's Worcestershire Sauce - about two tbs.
1/2 tsp. prepared mustard
1/8 tsp. Mesquite flavored liquid smoke
Maple/apple/birch hardwood chunks
1 tbs. lime juice (optional)
3/4 cup water.
The marinade should be sweet, but with a distinct pepper flavor, and you should be able to discern the soy sauce. The mustard will ballance the sweetness. The A1 and Worcestershire sauces will add a subtle bite of tamarind and hot pepper flavor.
If you decrease the sugar, add pineapple juice and more soy sauce, with a bit of ginger thrown in, and omit the A1 sauce, you have more of a Teriyaki flavor.
You have to experiment a bit. I find that If I take a bit of the meat, and about a quarter cup of the marinade, throw it in a small sauce pot and cook it until the meat is done, I get a pretty good approximation of the cooked flavor, not the texture of course. Then I can adjust as needed.
Hope this helps.
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