Spicy Beef jerky

EC said:

Does anyone know any good recipe for Spicy Beef Jerky?

Here are a few that I collected long ago:

http://www.panix.net/~paleodiet/list/marinade.htm#dry

Don <www.donwiss.com> (e-mail link at home page bottom).

Don Wiss said:

EC said:

Does anyone know any good recipe for Spicy Beef Jerky?

Here are a few that I collected long ago:
http://www.panix.net/~paleodiet/list/marinade.htm#dry
Don <www.donwiss.com> (e-mail link at home page bottom).

That curry jerky has become one of my favorites. Use hot curry
or add some powdered habs to make it real hot. I also make
chipotle jerky something like this.
Edrena

Jones' Chipotle ! Jerky
for each pound of meat
1 - 1 1/2 teaspoons salt (pickling salt dissolves better) (I like mine
salty)
1 teaspoon chipotle powder, more if you like it hot
1/4 teaspoon ground black pepper
1 teaspoon liquid smoke (don't go overboard here)
1-2 cloves garlic, minced
2 tablespoons Worcestershire sauce (ditto)
enough good water to cover.
I let this marinate the meat slices 1-2 days, stirring or squishing
around often. Drain, dehydrate at 145F (usually the high setting)
for about 6-8 hours.

Thanks Joneses and Don Wiss! I will give them a go!

"The Joneses" <[email hidden]> wrote in message
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Quoted message said:

Don Wiss said:

EC said:

Does anyone know any good recipe for Spicy Beef Jerky?

Here are a few that I collected long ago:
http://www.panix.net/~paleodiet/list/marinade.htm#dry
Don <www.donwiss.com> (e-mail link at home page bottom).

That curry jerky has become one of my favorites. Use hot curry
or add some powdered habs to make it real hot. I also make
chipotle jerky something like this.
Edrena

Jones' Chipotle ! Jerky
for each pound of meat
1 - 1 1/2 teaspoons salt (pickling salt dissolves better) (I like mine
salty)
1 teaspoon chipotle powder, more if you like it hot
1/4 teaspoon ground black pepper
1 teaspoon liquid smoke (don't go overboard here)
1-2 cloves garlic, minced
2 tablespoons Worcestershire sauce (ditto)
enough good water to cover.
I let this marinate the meat slices 1-2 days, stirring or squishing
around often. Drain, dehydrate at 145F (usually the high setting)
for about 6-8 hours.