HOT & SPICY JERKY
Ingredients
- 5 lb beef brisket or venison
- 1 each fresh white onion or 1/3 cup onion powder
- 1 each fresh garlic clove or 2 tbl. garlic powder
- 1 each bottle liquid smoke (4 fl. oz.)
- 1 cup soy sauce
- 0.8 cup worcestershire sauce
- 2 tbsp steak sauce
- 1 tbsp monosodium glutamate
- 2 tsp seasoned salt
- 1/3 cup black pepper -- ground
- 1 tbsp fresh rosemary leaves
- 2 tbsp sugar
- 5 each whole fresh Habanero chiles (more to taste) -- with seeds
- 1 tbsp dried Pequin chile pepper -- with seeds
- 0.5 each bottle hot sauce (5 fl. oz.)
- 4 tbsp dried Cayenne pepper -- ground
Instructions
- 1
Prepare meat by cutting into strips 3/4" X 1/2" and as long as you prefer.
- 2
Cut across grain for tender and lengthwise for chewy.
- 3
The more consistent you are when cutting the strips the better your jerky will dry evenly.
- 4
Mix all ingredients in blender except meat and Cayenne.
- 5
Soak strips of meat in the above mixture and refrigerate for 24-48 hours in a closed container (I use a Tuppleware bread box).
- 6
Shake several times to mix well.
- 7
Place directly on oven racks that have been covered with tin foil and sprayed with Pam.
- 8
Cook in preheated oven @ 160 F for 2-3 hours (with door closed).
- 9
This kills bacteria, removes a lot of the excess moisture and melts any excess fat.
- 10
Return hot strips to mixture and refrigerate for another 6-12 hours (remember to shake several times).
- 11
Pat dry and sprinkle with Cayenne powder.
- 12
Spread in dehydrator.
- 13
Set dehydrator at 145 F.
- 14
The final drying usually takes about another 6-10 hours.
- 15
Do not over dry (Check every few hours).
- 16
Jerky should be tuff and leathery, not brittle or hard.
- 17
A real mouth watering HOT treat!
- 18
If you don't have a dehydrator return Jerky to 150 F oven for 6-12 hours leaving door open a little.
- 19
An alternate for the final drying would be to use a low heat smoker.
- 20
Leave out the Liquid Smoke in the Marinade.
- 21
Notes: Venison has always cooked faster for me than beef (less moisture?).
- 22
So check it more frequently.
- 23
Yields about 1.75 - 2 lbs. dried jerky.