INGREDIENTS

INSTRUCTIONS

Well I start with a lean peice of beef, ussualy brisket, sometimes  eye
of round. I cut it in slices about a 1/4 of a inch thick, then  trim
all remaining fat off, and cut into strips about a inch wide and  six
inchs long. I place the meat in large Zip-lock type freezer bags.  Then
I marinate the meat over night in as
soy/worchestershire/sugar/salt/habenaro liquid. Then I lay the meat
out on my racks, being carfull not to allow the meat to rest in spots
that have exsesive heat(like the outsid edges of my round water  smoker
grills). I currently use a water/gas/wood smoker with a  adjustable
flame level and tin foil log made of soaked wood chips. I  sometimes
use hickory and sometimes mesquite. I can fit about 8 lbs.  of meat in
my smoker, on about 8 racks all stacked on top of each  other about a
inch apart. I smoke/cook for about 8 hours, adding  three new tin foil
logs about every hour or hour and a half, when  they stop smoking.  The
meat around the edges tends to get done faster, then the stuff in  the
middle, but I generaly seperate the well done stuff from the  perfectly
done stuff when I remove it all at once... I eat the well  done stuff
nearly imediately, and save the other stuff for later, or  give some
away... I find it keeps in zip lock bags in the fridge  nearly
indefintly or if your really concerned about it spoiling, it  freezes
extreemly well too. I have also dryed some out in a  dehydrator and
kept it un-refrigerated for more then a week and then  ate it without
any adverse effects.(but it's too dry to taste really  good).  Hot
pepper water.... I purchase habanaros periodicy at the store for  about
$2 a pound and I dry them in my dehydrator.(I may soon be  trying to
smoke some) I grind/crush the dryed habanaros and put them  in bottles
to use later. I have about 10 cups worth of them around  now... I use
about a 1/4 cup of dryed crushed habanaros in my hot  peper water... I
just boil them in the water and then strain out the  rehydrated peper
remnents because I don't want that stuff clinging to  my jerky...  Be
extreemly carefull when making and using this hot pepper water...  it
can be very potent, and the steam from the boiling water can  really be
quite unforgiving to your lungs if you inhale a deep breath  of it...
You may even want to do this outdoors if you have  housemates(I don't).
Don't get any of this stuff near any sensitive  areas of your body...
That's basicly my method for making what I generaly call HOT/Sweet
Jerky.  You could use crushed red pepper insted of habanaros...
Everyone I have ever given my jerky too, loves it, some complain it's
a bit too hot, and sometime I'd agree... Some say it's a bit sweet( I
might agree with that too sometimes) I rarely follow any real
recipies, so most of my stuff comes out slightly differnt every
time... Posted to bbq-digest V5 #007  From: "Glenn S. Wiltse"
<iggy@merit.edu>  Date: Wed, 18 Dec 1996 10:08:31 -0500 (EST)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 134
Calories From Fat: 45
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 2567mg
Potassium: 721.5mg
Carbohydrates: 3.2g
Fiber: 0g
Sugar: 2.4g
Protein: 16.9g