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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 2 |
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This is something I came up with one winter day. First you taste the sweet and then comes the slow burn! I use jalepenos that we grew, dried, and keep in our freezer. This also makes a great dry rub for the grill or smoker! Ingredients:
3 lbs lean yet cheap cut beef (flank steak or brisket works great) |
1 cup brown sugar |
1 tablespoon tone's brand fajita seasoning mix (dry) |
1 tablespoon tony chachere's seasoning |
1 teaspoon kosher salt |
1 teaspoon tone's brand mesquite powder (dry) |
1/2 teaspoon ground black pepper |
1 -2 dried jalapeno peppers or 1 tablespoon red pepper flakes |
Directions:
1. Slice meat across the grain 1/4 slices.
2. If using whole dried jalepeno's put them into food processor and pulse until well chopped.
3. Add remaining ingredients into food procesor and mix well.
4. Transfer dry ingredients to a gallon ziplock bag
5. Add about 1/3 of the meat slices to bag, close and shake making sure meat is well coated.
6. Place coated meat onto food dehydrator trays and repeat step 5 until all meat is coated.
7. Set food dehyrator as directed by manufacture (at least 150 degrees) for 4 - 6 hours depending on how tender you like your jerky (less time more tender).
8. Finished jerky should be kept in air tight container or bag in the refrigerator.
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