*  Exported from  MasterCook Mac  *
                             Steve’s HOT! Jerky
 Recipe By     : Steve Nearman  <recipes@erols.com>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beef                             Spices, Sauces, Rub Mixtures
                 Wild Game                         Steve’s
   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
    1      bottle        liquid smoke “Colgin¨” (4 fl.  oz.)
    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! 
 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.
                    - - - - - - - - - - - - - - - - - - 
 Per serving: 194 Calories; 1g Fat (6% calories from fat); 4g Protein; 49g
Carbohydrate; 0mg Cholesterol; 2750mg Sodium
 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.