MMMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Steve's Hot! Jerky
Categories: Beef, Sauces, Wildgame
     Yield: 1 servings

     5 lb Beef brisket or venison
     1 lg Fresh white onion; minced -OR-
   1/3 c  Onion powder
     1 lg Fresh garlic -OR-
     2 tb Garlic powder; minced
     4 oz Bottle liquid smoke
     1 c  Soy sauce
   3/4 c  Worcestershire sauce
     2 tb Steak sauce
     1 tb Monosodium glutamate
     2 ts Seasoned salt
   1/3 c  Ground black pepper
     1 tb Fresh rosemary leaves
     2 tb Sugar

MMMMM---------------------- THE HOT STUFF ----------------------------
     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 Ground cayenne pepper

 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 closed 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 @ 160°F 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 145°F. 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 150°F 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 1-3/4 to 2 lb dried jerky.

 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 lb in 3 days!).
 Experiment with the heat factor to your taste.

 Recipe by Steve Nearman <[email protected]>

 From: "Christopher E. Eaves" <[email protected]>
 Date: Fri, 06 Mar 1998 03:58:23 -0600

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