FOR FULLEST FLAVOR
Each 32 ounce bottle covers about 5 to 6 lbs of meat.
Each 16 ounce bottle covers about 2 to 3 lbs of meat.

Whether using a Tupperware Bowl, Zip Lock Bag or a Pickle Jar it's important Not To Over Stuff, you want the marinade to make as much contact with the meat as possible.

Thus, it's equally important after about 12 hours or so to mix up the contents ensuring every piece of meat gets a chance to soak the marinade in. If possible do this step twice during the marination.

For beef, chicken or pork - let it marinate up to 48 hours - fish 12 hours up to 24 hours.

When done marinating strain in a colander and mix any left over granules onto the meat.

Looking for even more Heat and Zing?
Simply add more crushed, red pepper flakes and or ground black pepper to your liking.

Big lumps of meat aren't going to marinate well, cut into smaller pieces and prick the surface of the meat with a fork or score it with a knife - once again you want the meat to make contact with the marinade to tenderize and make each mouthful pop with flavor.

For homemade jerky making cut strips of meat to 1/4 inch of thickness.