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.

 

 

 

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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.