posted by Leigh Ann 11-24-98 7:43 PM
Chris' Jerky
1/4 cup sugar
1/4 cup salt
1 clove garlic -- minced
1 habenero or 2-3 tabasco peppers -- chopped
5 pounds meat (venison or beef) -- thinly sliced
Mix brine ingredients together in a 10x13 glass casserole dish. Place sliced meat in brine, ensuring all meat is
well soaked.
Cover with plastic wrap (or something to seal in the juices (tinfoil not too good) and place casserole dish in the refrigerator overnight.
In the morning, lay the strips out on paper towels for about 30-45 minutes to drain off the excess brine. While layed out, sprinkle the meat with course ground pepper.
Lay strips on the open oven racks so that the heat can flow around the strips. Place racks in the oven at 120-140 degrees for 8-12 hours, depending on how thick you slice the meat. Keep the oven door ajar with a pot holder or something to allow air to circulate. Makes about 1 lb. of jerky.