OK, get ready to dig in and CAUTION!!! not for the faint at heart!!!!!
One pint Jack Daniels,
One jar Woodys BBQ sauce, (that really thick stuff with hickory in it)
One can Kerns (or whoever) papaya nectar, (the enzymes act as a tenderizer)
One entire bulb of garlic peeled then roasted over a mesquite fire then crushed completely to release all that juicy goodness,
One tablespoon hickory smoke flavour,
I prefer Venison but works well with any red meat, trim all the fat you can from it.
Marinate for at least 24 hours, the closer to 48 the better.
I like using 1.5 to 2 inch wide strips and about an eighth inch thick.
This recipe works well with Venison, Buffalo, Elk, Moose, Caribou,Black Bear, and Beef.
Doesn't go so well with Brown Bear or Bighorn Sheep or Mountain Goat, a bit too gamy for my tastes.
If you want to try Alligator or ostrich, use half the Woodys, they are more delicate meats and the Woodys overwhelms the flavour.
When done, the first bite will send ashiver down your spine, the next will send you to euphoria!
Other options if you are so inclined are instead of Jack, you can use some moonshine if you know somewhere to get a good batch. Also, the use of hot peppers are good if you like them, just crush them up like you do the Garlic and hold on to your bootstraps.
Enjoy,
Jeff, The Galloping Gourmet
