Hot Beef Jerky

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      pounds        beef brisket
    1      large         fresh white onion or 1/3 cup onion powder
    1      large         fresh garlic or 2 tbl. garlic powder
    1      bottle        liquid smoke  (4 fl.  oz.)
    1      cup           soy sauce 
      3/4  cup           Worcestershire sauce
    2      tablespoons   steak sauce 
    1      tablespoon    mono-sodium glutamate 
    2      teaspoons     seasoned salt
   1/3     cup           black pepper -- ground
    1      tablespoon    fresh rosemary leaves
    2      tablespoons   sugar
                         --- THE HOT STUFF ---
    5      whole         fresh Habanero chiles (more to taste) -- with seeds
    1      tablespoon    dried Pequin chili pepper -- with seeds
   1/2     bottle        hot sauce XXXtra¨” (5 fl. oz.)
    4      tablespoons   dried Cayenne pepper -- ground

 Prepare beeft by cutting into strips 3/4 X 1/2 and as long as you prefer.  Cut
across grain for tender and lengthwise for chewy.  The more consistent	you are
when cutting the strips the better your jerky will dry evenly.

 Mix all ingredients in blender except beef and Cayenne.

 Soak strips of beef in the above mixture and refrigerate for 24-48 hours in a
closed container.  Shake several times to mix
well.  Pat dry.  Place directly on oven racks that have been covered with tin
foil and sprayed with Pam.  Cook in preheated oven @ 160F for 2-3 hours (with
door closed).  This kills bacteria,  removes a lot of the excess moisture and
melts any excess fat.

 Return hot strips to mixture and refrigerate for another 6-12 hours (remember
to shake several times).  Pat dry and sprinkle with Cayenne powder.  Spread in
dehydrator.  Set dehydrator at 145F.  The final drying usually takes about
another 6-10 hours.  Do not over dry (Check every few hours).  Beef Jerky should be
tough and leathery,  not brittle or hard.  A real mouth watering HOT treat! 
Enjoy.

 If you don't have a dehydrator return beef jerky to 150F oven for  6-12 hours
leaving door open a little.

 An alternate for the final drying would be to use a low heat smoker.  Leave out
the Liquid Smoke¨ in the Marinate.

 Yields about 1.75 - 2 lbs. dried beef jerky.

Leave a Reply