Steve's HOT! Jerky

* Exported from MasterCook *

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.