Another Glenn (And His Jerky)
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Another Glenn (And His Jerky)
  Jerky  
Last updated 6/12/2012 1:04:05 AM. Recipe ID 28394. Report a problem with this recipe.
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      Title: Another glenn (and his jerky)
 Categories: None
      Yield: 1 Servings
 
MMMMM------------------------MY MARIANADE-----------------------------
      1    Part Yasheeda's(sp) Gourmet
           -Sauce (a very sweet Soy
           -based liquid)
      1    Part Worchestershire sauce.
      1    Part Brown Sugar
      1    Part hot peper water (I'll
           -explain later)
    1/2    Part salt (maybe less
           -depending on your taste)
           Quite possibly some
           -addtional water, up to two
           -addtional parts, depending
           -on
           What I feel like and how
           -much meat I had to cover
           -vs. how much liquid I wound
           -up with

MMMMM----------------------HOT PEPPER WATER---------------------------
    1/4 c  Dryed crushed habanaros,
           -about
           Water
 
  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
  good).
  
  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
  my jerky...
  
  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
  Jerky.
  
  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
  time... 




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Recipe ID 28394 (Apr 03, 2005)

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