habaneros jerky

source

Ingredients

Marinade

  • eye of round (1 pound)
  • kosher salt (1 ¾ teaspoon)
  • onion powder (½ teaspoon)
  • garlic powder (½ teaspoon)
  • ground black pepper (1 teaspoon), cracked - more course i think
  • sugar (1 teaspoon)
  • habaneros (2 )
  • Worcestershire sauce (2 tablespoon)
  • water (¾ cup), Cold
  1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine marinade ingredients in a blender and blend until the peppers have been chopped into very small pieces. Place in a bowl or ziplock bag.
  3. Remove the meat from the freezer and slice ¼" strips against the grain (https://www.jerkyholic.com/slicing-meat-beef-jerky/) for an easy chew. Cut with the grain for a more chewy jerky. 
  4. Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.

Cook Jerky

  1. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
  2. Load dehydrator trays with jerky strips leaving room for air to circulate and dried for 3 hours at 165°F and 1 hour at 145°F
  3. The jerky is finished when it bends and cracks, but does not break in half.