Steve's HOT! Jerky

* Exported from MasterCook Mac *

Steve's HOT! Jerky

Recipe By : Steve Nearman <recipes@erols.com>
Serving Size : 1 Preparation Time :0:00
Categories : Beef Spices, Sauces, Rub Mixtures
Wild Game Steve's

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
1 bottle liquid smoke "Colgin¨" (4 fl. oz.)
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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Per serving: 194 Calories; 1g Fat (6% calories from fat); 4g Protein; 49g
Carbohydrate; 0mg Cholesterol; 2750mg Sodium

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.