Has anyone made any really strange beef jerky flavors?

I once tried crab boil and vinegar. It turned out terrible. Im convinced that there has got to be a way because that combo would be amazing.

Fella i know made a crab boil (liquid) jerky. He said it was way too strong and he used a cap full for 10 lbs of meat. I need to taste that ratio to believe it was too strong.

I throw a little liquid crab boil in when i brine* chicken and it comes out fantastic.


* denotes wet brine. FDB thing it seems

There's a Vietnamese joint on Behrman Hwy on the West Bank that makes some fantastic jersey of all types of animal and flavors.

I've tried jerky ranging from sesame cashew to spicy curry and also dried abalone.

My go-tos are crab boil, jalapeño, and red pepper. Basic marinade is the same for all of them, 1 - 1 worchestershire and soy sauce, minced garlic, a dash of Tony's or Heberts.

For crab boil, add 2 - 3 tbsp powdered Louisiana and 3 capfuls of liquid boil per lb.

For jalapeño, slice 2 jalapeños per lb.

For red pepper, about 4 - 5 tbsp red pepper flakes per lb.

Marinate each for 12 - 24 hrs in the fridge.



The real kicker though, is take all of the leftover marinades and combine them together, rinse and repeat. I call it Meledy marinade and it is by far the best of the three.

Last time I made jerky I did a "crawfish boil" batch. It wasn't bad but there's a lot of room for improvement. I also did a Jamaican jerk batch that came out great.

That's a good idea. I saw they have a hot version now. Haven't bought it tho