Steve's Hot! Jerky

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Steve's Hot! Jerky
Categories: Beef, Sauces, Wildgame
Yield: 1 servings

5 lb Beef brisket or venison
1 lg Fresh white onion or 1/3 cup
-onion powder,
Minced
1 lg Fresh garlic or 2 tbl.
-garlic powder, minced
1 Bottle liquid smoke
-"Colgin¨" (4 fl. oz.)
1 c Soy sauce "Kikkoman¨"
3/4 c Worcestershire sauce
-"Heinz¨"
2 tb Steak sauce "A.1.¨"
1 tb Monosodium glutamate
-"Accent¨"
2 ts Seasoned salt
1/3 c Black pepper, ground
1 tb Fresh rosemary leaves
2 tb Sugar

MMMMM--------------------,- THE HOT STUFF ----------------------------
5 Whole fresh Habanero chiles
-(more to taste), with
Seeds
1 tb Dried Pequin chili pepper,
-with seeds
1/2 Bottle hot sauce "Melinda's
-XXXtra¨" (5 fl. oz.)
4 tb 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.

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

From: "Christopher E. Eaves" <cea260@airmail.net>

Date: Fri, 06 Mar 1998 03:58:23 -0600

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