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.