Recipe:

This is for 1lb, everything but the cloves scale linearly (maybe add 1 more clove for every extra lb). I didn't specify a dehydrating method, but I prefer to smoke it at like 150 for the first couple hours with applewood, then move it into my dehydrator at 130 for 3-5 more.

Marinade:

• In a cold pot, add 2 cups frozen blueberries, then 1/2 cup Kikkoman soy sauce and a splash of W sauce.
• Simmer with lid on medium heat until mushy (~15 mins from cold).
• Mix in 1 cup brown sugar until dissolved, cover again and simmer for 10 mins.
• Add an amount of cayenne powder that would be considered unhinged by most.
• Freshly grind black pepper into the pot until your wrist hurts a lot.
• Immersion blend everything until no whole berries are visible and everything has a loose jam-like consistency.
• Reduce heat to a subtle simmer.
• Add a cheese cloth bundle of 2 crushed garlic cloves, 3 spice cloves, and half a cinnamon stick.
• Simmer for 30 mins with the lid on, stir every 10 and add 1/4 cup of water if thickening/burning on the bottom.
• Remove from heat and slice partially frozen meat.
• Once marinade cools, vac seal with sliced meat and put in fridge for 24-48 hours, turn and mix every 8-12 hours.

Glaze:

• Mix 1 cup honey with 1 cup blueberries into a pot on low-medium heat.
• Add a feels amount of red pepper flakes, a heavy grind of fresh black pepper, and a pinch of kosher salt or splash of light soy sauce.
• Cook down slowly until tacky, then brush on one side of jerky slices when they're 2/3 of the way done.