Another Glenn (And His Jerky)
Last updated 6/12/2012 1:04:05 AM. Recipe ID 28394. Report a problem with this recipe.
Title: Another glenn (and his jerky)
Yield: 1 Servings
1 Part Yasheeda's(sp) Gourmet
-Sauce (a very sweet Soy
1 Part Worchestershire sauce.
1 Part Brown Sugar
1 Part hot peper water (I'll
1/2 Part salt (maybe less
-depending on your taste)
Quite possibly some
-addtional water, up to two
-addtional parts, depending
What I feel like and how
-much meat I had to cover
-vs. how much liquid I wound
MMMMM----------------------HOT PEPPER WATER---------------------------
1/4 c Dryed crushed habanaros,
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 remaining 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
that 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 hours, adding
three new tin foil logs about every hour or 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
give some away... I find it keeps in zip lock bags in the fridge
nearly indefintly or 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
Hot pepper water.... I purchase habanaros periodicy at the store for
about $2 a pound 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 cups worth of them around
now... I use about a 1/4 cup of dryed crushed habanaros in my hot
peper water... I just boil them in the water and then strain out the
rehydrated peper remnents because I don't want that stuff clinging to
Be extreemly carefull when making and using this hot 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 don't). Don't get any of this stuff near any sensitive
areas of your body...
That's basicly my method for making what I generaly call HOT/Sweet
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 hot, and sometime I'd agree... Some say it's a bit sweet( I
might agree with that too sometimes) I rarely follow any real
recipies, so most of my stuff comes out slightly differnt every
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