Habanero Beef Jerky
I know my packaging is fancy…but this is Food I Mail My Soldier. This is spicy…not just a kick, its SPICY…but he likes it! 🙂
Proceed with caution haha.
I also made a ton of regular BBQ beef jerky, but I already packed it up. Oops…but its just jerky so it looks the same lol. For the BBQ sauce instead of Habanero sauce, refer to this link for the BBQ sauce recipe: BBQ SAUCE
Ingredients
1 lb eye of round beef, sliced very thin
Marinade:
1/4 cup soy sauce
2 Tbsp Worcestershire
2 Tbsp liquid smoke
2 Tbsp Splenda brown sugar
2 tsp salt
1 tsp pepper
1 tsp meat tenderizer
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Habanero Sauce:
12 habanero peppers, stem removed
1 cup Walden Farms apricot jam (no carb spread)
1/2 cup black strap molases
1/2 cup yellow mustard
2 Tbsp Splenda brown sugar
1 cup white vinegar
2 Tbsp salt
1 Tbsp black pepper
1 Tbsp cumin
1/2 tsp ginger
1/2 tsp all spice
*You need a food dehydrator*
Directions:
In a medium bowl, mix together all your marinade ingredients and add your sliced meat. You can slice it yourself, or have the person at the meat counter do it. Let sit in the refrigerator overnight.
In a blender, combine all the habanero sauce ingredients. Blend until smooth.
Once your meat has marinated, place in a single layer on your food dehydrator racks. Every dehydrator works differently, mine takes about 4 hours total to make the jerky. Let it dehydrate until close to finished, for mine its 3 hours, then brush LIGHTLY with the habanero sauce. Let dehydrate for another hour or until finished.
You do not want to continuously brush the sauce on the jerky otherwise it will end up incredibly spicy. Just try the sauce first, you can add more sugar or jam if it is too powerful.