Recipe - Steves Hot! Jerky

5 pound Beef brisket or venison
1 lg Fresh white onion or 1/3 cup
onion powder
1 lg Fresh garlic or 2 tbl.
garlic powder
1 Bottle liquid smoke
"Colgin¨" (4 fl. oz.)
1 cup Soy sauce "Kikkoman¨"
Three fourths cup Worcestershire sauce
"Heinz¨"
2 tablespoon Steak sauce "A.1.¨"
1 tablespoon Monosodium glutamate
"Acent¨"
2 teaspoon Seasoned salt
1/3 cup Black pepper; ground
1 tablespoon Fresh rosemary leaves
2 tablespoon Sugar

THE HOT STUFF
5 Whole fresh Habanero chiles
(more to taste); with seeds
1 tablespoon Dried Pequin chili pepper;
with seeds
One half Bottle hot sauce "Melinda's
XXXtra¨" (5 fl. oz.)
4 tablespoon 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 2448 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 23 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 612 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 610 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 612 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.
Recipe By : Steve Nearman recipes@erols.com

Posted to bbqdigest V2 #88

Date: Tue, 8 Oct 1996 12:01:55 0000

From: Steve recipes@erols.com