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Ingredients
- 1 prt Yasheeda's(sp) Gourmet Sauce (a very sweet Soy based liquid)
- 1 prt Worchestershire sauce.
- 1 prt Brown Sugar
- 1 prt warm peper water (I'll explain later)
- 1/2 prt salt (maybe less depending on your taste) Quite possibly some addtional water, up to two addtional parts, depending on What I feel like and how much meat I had to cover vs. how much liquid I wound up with
- 1/4 c. Dryed crushed habanaros, about Water
Directions
- 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 other 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 which 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 hrs, adding three new tin foil logs about every hour or possibly 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 possibly give some away... I find it keeps in zip lock bags in the fridge nearly indefintly or possibly 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).
- Warm pepper water.... I purchase habanaros periodicy at the store for about $2 a lb. 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 c. worth of them around now... I use about a 1/4 c. of dryed crushed habanaros in my warm peper water... I just boil them in the water and then strain out the rehydrated peper remnents because I do not want which stuff clinging to my jerky...
- Be extreemly carefull when making and using this warm 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 do not). Do not get any of this stuff near any sensitive areas of your body...
- Which's basicly my method for making what I generaly call Warm/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 warm, and sometime I'd agree... Some say it's a bit sweet( I might agree with which too sometimes) I rarely follow any real recipies, so most of my stuff comes out slightly differnt every time...
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 59g | |
| Calories 153 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.55g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 1007mg | 29% |
| Total Carbs 38.43g | 10% |
| Dietary Fiber 7.0g | 23% |
| Sugars 23.11g | 15% |
| Protein 2.39g | 4% |
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