This is my jalapeño garlic lime cilantro beef jerky with a habanero and reaper kick. Enjoy!
8 jalapeños
5 habaneros
3 green onions
2 tbsp minced garlic (about 8 cloves if you want to use fresh)
3 tbsp salt (I use Himalayan, but you could use sea or kosher salt. I wouldn't recommend table salt, but you can use it if you want)
1 tsp black pepper
1/2 tsp reaper powder
1/2 cup lime juice
1/4 cup water
Dash of soy sauce
Dash of liquid smoke
1.5-2 lb flank steak sliced into thin strips (about 1/8 inch). For more tender jerky, slice against the grain. I like it tougher so I slice with the grain.
Blend everything except the steak together. The smoother, the better. This was the best I could do with my food processor. I really need a blender.
Marinate the steak in the refrigerator for at least 12 hours. I let this batch go for about 36.
Put in the food dehydrator. Please make sure your dehydrator will get up to at least 160 degrees. Let it dehydrate 4-8 hours, making sure it's above 160 degrees for at least an hour or two. Dry to desired consistency. I like it best when it's tough, but you can still bend it without it breaking.
Here's what didn't get eaten on the way from the dehydrator to the plate.
I usually keep it in a zip top bag in the refrigerator. I've read that it will keep for a month or two, but it usually doesn't last more than a couple of days in my apartment.
Submitted June 06, 2017 at 06:48AM by IWantYourSkull http://ift.tt/2qVwG43 spicy
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