Steve’s HOT! Jerky

Steve's HOT! Jerky

 

Recipe By : Steve Nearman <recipes@erols.com>

Serving Size : 1 Preparation Time :0:00

Categories : Beef Chile

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 pounds beef brisket or venison

1 large fresh white onion or 1/3 cup onion powder

1 large fresh garlic or 2 tbl. garlic powder

4 oz liquid smoke

1 cup soy sauce "Kikkoman¨"

3/4 cup worcestershire sauce "Heinz¨"

2 tablespoons steak sauce "A.1.¨"

1 tablespoon monosodium glutamate "Acent¨"

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 "Melinda's XXXtra¨" (5 fl. oz.)

4 tablespoons dried Cayenne pepper -- ground

 

Prepare meat 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 meat and Cayenne.

Soak strips of meat in the above mixture and refrigerate for 24-48 hours

in a close container (I use a Tuppleware¨ bread box). 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 pre heated 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). Jerky should be tuff and leathery, not brittle or hard. A real

mouth watering HOT treat! Enjoy.

If you don't have a dehydrator return 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.

Note - Venison has always cooked faster for me than beef (less moisture?).

So check it more frequently.

Yields about 1.75 - 2 lbs. dried jerky.

 

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : I make this nice and hot for a reason. If I leave out most of the

hot ingredients my children eat it like candy (2 lbs. in 3 days!).

Experiment with the heat factor to your taste.

Cajun Beef Jerky Recipe

Cajun Beef Jerky Recipe

This Cajun Beef Jerky recipe results in a spicy, salty jerky that is packed full of flavors. It takes traditional Cajun spices and applies them to beef jerky.

The Cajun spice rub is very easy to put together and you can store any leftovers in a sealed container in the cupboard. If you enjoy our Cajun beef jerky recipe you can make extra spice rub so you have it on hand. I also like to use it on pork chops or a steak that I will be grilling.

Cajun Beef Jerky Recipe

 

Cajun Beef Jerky Ingredients

 

For the Cajun Rub

1/2 cup coarse salt (kosher or sea)
2 tablespoons freshly ground black pepper
1/4 cup paprika
2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 to 2 tablespoons cayenne pepper, or to taste
1 tablespoon dried thyme
1 teaspoon freshly ground white pepper
1 teaspoon ground bay leaf

For the Cajun Beef Jerky

3 pounds of meat (about 1360 grams), preferably eye of round or similar lean cut
1/4 to 1/2 cup cajun rub

Cajun Beef Jerky Instructions

 

For the Cajun Rub

Combine all the spices in a small bowl and mix well.

For the cajun Beef Jerky

Trim all the fat, gristle, and silver skin from the beef. Slice the beef into thin strips against the grain. Set the strips down in a large container like a bowl or a flat tray.

Coat the beef strips with the spices, mixing it all together well to be sure they are all coated.

Place them in a plastic bag or bowl and refrigerate for several hours or over night.

Making Cajun Beef Jerky in the Oven

Preheat the oven to 160°F / 71°C, or the lowest setting it will go.

Remove the beef slices from the container and layer the strips in a single layer on a baking tray, or drying rack on top of a cookie sheet. Make sure the beef strips don't overlap and have a little space between them to enable good air circulation.

Arrange the oven shelves leaving at least 4 inches of space from the top and bottom sources of heat to achieve even heating. Place the strips in the oven to start dehydrating them.

Making Cajun Beef Jerky in a Dehydrator

Preheat your dehydrator to at least 141°F / 60.5°C and up to 165°F / 74°C.

Place the strips in a single layer on the dehydrator trays. Be sure to leave some space between the jerky strips for sufficient air flow. If you are not using wire or mesh trays you may need to turn the beef jerky over once in the middle of the drying process.

Dry the beef jerky for 6 to 10 hours. If thicker strips of meat are used it may take longer.

Finishing the Cajun Beef Jerky

To test the beef jerky remove a strip or two from the oven racks or dehydrator trays with clean kitchen tongs. Dried beef jerky strips should be chewy but still tender. When bent, it should be flexible enough not to break but it should crack instead.

Once the cajun beef jerky is sufficiently dry, remove it from the dehydrator and let it cool for 30 to 60 minutes. If there is any oil or moisture on the beef jerky use paper towels to blot it dry.

Put the cajun beef jerky in tightly sealed containers then refrigerate or freeze. They will last in the refrigerator for a month or two and in the freezer for several months.

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Bad headache try this > Apply an apple cider vinegar compress

Apply an apple cider vinegar compress

Apple cider vinegar (ACV) has a long history in realm of natural remedies. It's been used to relieve everything from scurvy to hay fever, and just about any other ailment that falls in between. Some modern day studies have proven its effectiveness in treating certain illnesses, but most of its clout lies in the reports of people throughout the centuries who have benefited from it. If you find yourself coming down with a throbbing headache, try getting some quality ACV time into your day in the form of a steam-style treatment.

You will need…
-1/4 cup of ACV
-Roughly 3 cups of boiling water
-1 cup of fresh cool water

Directions…
Pour ¼ cup of apple cider vinegar into a large bowl, and then fill the bowl halfway with boiling water. Place a towel over your head so that it drapes over the bowl, trapping the steam, and hold your face over it. Make sure your face isn't so close that it gets burned by the steam. Do this for 5-10 minutes, or when the water starts to cool down, breathing in and out deeply the whole time. When you're done, use the towel to pat your face dry, and go drink a glass of cool water.

Tea for High Blood pressure

Ginger-Cardamom Tea

A study done in December of 2009 published in the Indian Journal of Biochemistry & Biophysics gave a group of participants 1 teaspoon of cardamom powder daily for several weeks. The results showed a significant reduction in blood pressure. While further research is needed to pinpoint exactly why it seems to help, it has still proven itself a useful home remedy for high blood pressure. Combined with ginger and cinnamon, both warming spices that improve circulation, you can make a lovely tea to help your heart get healthy. Interestingly enough, black tea seems to improve blood pressure in some instances. This is most likely due to the heavy concentration of flavonoid, however if you have blood pressure that leans towards the more severe side of the scale; the caffeine may do more harm than good. This is particularly delightful warm, spicy, tea to have on chilly winter days (and when we're tempted from eating healthier thanks to the holidays!)

You will need…

-1/2 cup of water
-2-3 teaspoons of honey (or to taste)
-1 teaspoon of cardamom pods
-1/2 teaspoon ginger powder OR 2 teaspoons minced fresh ginger
-1 teaspoon of cinnamon powder
-1 ½ tablespoons black tea or 1 teabag
-1/2 cup milk
-Mortar and pestle

Directions

Crush the cardamom pods to release the oil-there's no need to grind them finely. In a saucepan combine all the ingredients except for the honey. Bring to a boil, then simmer for 6-9 minutes until you get a rich caramel brown color. Stir in honey and then strain into a mug and enjoy! Drink 1-2 times daily.

Skin Care Home Remedy

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Skin Care Home Remedy

1)To hydrate your skin and keep it young and healthy in a bowl mix:
1 tbs peanut butter
1 tbs mayonnaise
2 egg yolks
half a avocado
mix these ingredients together and massage into skin and leave on for 30 minutes and rinse off. leaves your skin feeling like a babies bottom!!

2) Buy some white or green clay at a health food store or natural pharmacy. Mix about 3 tbsp of clay with a teaspoon of honey, then squeeze juice of half a lemon and add milk until the clay is cream like. Apply to face, leave it to dry, then gently rinse it off. This mask exfoliates, cleans pores, softens and moisturizes skin. It will feel incredibly soft and smooth afterwards, give it a try!

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