Teriyaki + Sriacha: I was so bummed that this over dried because I thought the flavor was improved so I remade it Wednesday night with more sriacha and more red pepper flakes. I sent some to Raffdog yesterday so when he gets it next week he can give his opinion. I think this one is probably going to be a winner.
Garlic & Spice: was okay but not phenomenal despite the amount of garlic, pepper, onion powder etc in the marinade. I added quite a bit of garlic to taste and a bit of salt to the dried jerky and it really brought the flavor out imo. This may be a new process to enhance some flavors, get some base salty + w/e in the marinade and follow up with a flavor enhancing sprinkle at the end.
Pepper: I used a very popular jerky recipe for this variety but doubled the pepper. I found that it was a little too tangy for my liking (too much worcester imo) and when dried a lot of the pepper was 'missing'.
I also remade the pepper variety with less worcester and 2x more ground black pepper, in addition to ground white pepper, and it still was a bit tangy and not peppery enough. I think I'm going to have to make this and dust with a pepper blend about halfway through drying to get it to stick.
I know when I ordered the pepper variety from Ed's a year ago, the bottom of the bag had a huge amount of pepper at the bottom. Similar to the salt at the bottom of a bag of pretzels. Maybe that's what it takes to really push the pepper flavor. I can definitely recommend his pepper variety if you're looking for a good one:
http://shop.edsroadhousejerky.com/Pl...er-BPJLB02.htm
I am also going to try making a marinade as a partial pan reduction with a onion and a bunch of garlic to see if that releases more of those flavors.