Ingredients (for 1–1.5 lbs of meat):
1/4 cup Original Infusion Soy Sauce
2 tbsp water
1 tbsp Voodoo Pickle Punch rub
1 tbsp lemon juice or pickle brine (your call)
1 tsp maple syrup or brown sugar
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional for extra fire)
Instructions:
Slice meat into thin 1/4″ strips.
Mix all ingredients together in a bowl or zip-top bag.
Add meat, coat evenly, and refrigerate for 12–24 hours.
Remove from marinade, pat dry, and dry at 160°F (71°C) for 4–6 hours.
Flavour Profile: Spicy, tangy, bold, and pickly with a Cajun twist.
