Mike...
Mike's Habanero Beef Jerky
Ingredients:
1 flank steak (about 1 1/2 pounds)
8 or 10 ounce bottle of apple juice
2 tablespoons salt
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground dry habanero pepper
optional: 4 tablespoons Franks Red Hot sauce instead of ground habanero pepper
Directions:
1. Freeze your meat for about half an hour prior to slicing. Then slice your meat with the grain into strips about 1/4" thick.
2. In a large bowl mix the apple juice, salt, Worcestershire sauce, garlic powder, onion powder. Add either 1/2 teaspoon of ground habanero or 4 tablespoons of Franks Red Hot sauce.
3. Toss the meat in the marinade and make sure your strips are coated well. Cover and let sit in the fridge overnight.
4. Set your smoker to 225°F. Lay out your strips of meat without the strips touching one another. The length of time it takes to dry it out really depends on you, but for me it takes 1 1/2 to 2 hours.
This is the habanero pepper I grind up in the coffee grinder. Wonderful stuff, but be sure to wear gloves, and don't breath this stuff in, or get it in your eyes. I grind it up outside to keep the dust out of harms way!