Does anyone else dabble in the fine art of Jerky Making or Sausage Making? Unfortunately for myself, venison is hard to come by in NYC, so I typically just use Beef for the jerky. For sausages I use a variety of Beef, Pork and Chicken typically. Any tips or recipes anyone wants to share? Latest batch of Jerky finished last night, I used the following for seasoning/marinade and I am very very pleased, its pretty "hot" where you definitely feel the heat, but it doesn't destroy your mouth: 6 pounds of beef 6 oz Soy Sauce 6 oz Worcester Sauce 1 oz sesame oil 2 oz teriyaki few drops of liquid smoke salt pepper onion powder minced garlic red chili flakes cayenne ginger (not to much, it's weird to measure) 1/3rd cup of brown sugar 3 oz Franks red hot a few drops of various other hot sauces I have (4 in total) 12 Habanero Peppers 6 Jalapeno Peppers 4 Anaheim Peppers If you don't like as much heat, just use the same seasoning/marinade and take out the peppers (maybe add in some more garlic/brown sugar and ginger as well) For sausages I have been messing around with hot links lately, I also have become a fan of chicken+apple+feta+dill sausages. Though I should probably start making some healthier ones. Tips/Recipes/Ideas wanted! Thanks!