Recipe - Jamaican Jerky Marinade

2 pound Lean beef
6 Cloves garlic; minced
3 Habaneros; minced (I left
the seeds in) (up to 4)
2 teaspoon Ground allspice
2 teaspoon Dried thyme
1 teaspoon Dried oregano
1 teaspoon Nutmeg
1 teaspoon Ground cinnamon
One half teaspoon Ground cayenne
3 teaspoon Salt
1 teaspoon Fresh ground black pepper
1 2" piece of fresh ginger;
grated
1 Lime; juiced
6 tablespoon Crushed pineapple & juice
2 tablespoon Basalmic vinegar
1 tablespoon Soy sauce

Cut the beef into very thin strips (partially frozen helps a lot), and
marinade overnight. Pat dry and dehydrate!

This is not OUTRAGEOUSLY hot, but certainly enough to make it completely
avoided by my nonCH friends (pathetic masses....), and really big hit on a
whitewater rafting trip with a boatload of thrillseekers. I really liked
the pineapple, but you could probably use just about any acidic fruit
juice.

Posted to CHILEHEADS DIGEST V4 #177 by Ed Cutrell
ecutrell@darkwing.uoregon.edu on Oct 29, 1997