I have my first two batches 24 hours in to scheduled 48 hour marinades. I am quite pleased with both so far. I am going to have to do the oven door propped open on the lowest possible setting method tomorrow.

Batch one is hopefully going to turn out as pepperoni like sticks, tasy but not too salty, nutritous and quick in the field.

To two pounds of ground mosoe I added 3T ground black pepper, 2T Ancho chili powder, 1/2T Califonia chili powder, 2T cider vinegar, 2T kosher salt and 1/4c brown sugar. I just made a hamburger patty out of that batch, fried it up and I am sharing the recipe already. Tasty but not so spicy I need a drink of water with every bite.

For the other I sliced up a beef roast that had been in the freezer over a year. Marinade is 4 cloves of sliced garlic, 1/2c brown sugar, 1T kosher salt, 4T lime juice and 1T water.

I am gonna go cook some more of each right away...