| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Beef, Spices, Sauces, Rub mixture, Wild game |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
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 |
c |
Soy sauce "Kikkoman¨" |
| 3/4 |
c |
Worcestershire sauce "Heinz¨" |
| 2 |
tb |
Steak sauce "A.1.¨" |
| 1 |
tb |
Monosodium glutamate "Acent¨" |
| 2 |
ts |
Seasoned salt |
| 1/3 |
c |
Black pepper; ground |
| 1 |
tb |
Fresh rosemary leaves |
| 2 |
tb |
Sugar |
| 5 |
|
Whole fresh Habanero chiles (more to taste); with seeds |
| 1 |
tb |
Dried Pequin chili pepper; with seeds |
| 1/2 |
|
Bottle hot sauce "Melinda's XXXtra¨" (5 fl. oz.) |
| 4 |
tb |
Dried Cayenne pepper; ground |
INSTRUCTIONS
THE HOT STUFF
:
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.
Recipe By : Steve Nearman <recipes@erols.com>
Posted to bbq-digest V2 #88
Date: Tue, 8 Oct 1996 12:01:55 0000
From: Steve <recipes@erols.com>
A Message from our Provider:
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