Hope it turns out alright!

I made the marinade with soy sauce, sugar, molasses, salt, black pepper, garlic powder, onion powder, Tony's creole seasoning, liquid hickory smoke. If it turns out well I will make the next batch without liquid smoke, and smoke the meat on fresh hickory wood. Also want to make a cajun version and a Ghost Chili version or something along those lines. The meat is cut in pieces averaging 1/4 inch thick and mixed around with the marinade and sitting in a big ziploc bag in the fridge overnight. If it turns out well, it won't last long. I love me some jerky
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A good day in the woods is best finished off with an ice cold Sun Drop.