*  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.