I dont measure, but I can write it out for you with my best guesses.
- all the juice from a 16oz jar of pickled jalapeno
- generous amount of cajun seasoning (I use Slap Ya Mama)
- generous pinch of mixed garlic
- few dashes of worcestershire
- generous amount of onion powder (going for simple cajun mixture of onion, garlic and pepper)
- As much hot sauce as you feel comfortable with, or as much as your heart desires
- Edit: Forgot to include black pepper
I guess you'd want to marinate overnight, but I only did 3 hours and it was noticeable. Then I just sliced up a bunch of fresh jalapeno, wrapped one chunk of pheasant and one slice of jalapeno in bacon. Threw it on a screaming hot indirect smoker with MN apple wood, about 350 degrees for 45-ish minutes.
Sorry for
very loose measurements, but my kitchen is a free-fire zone