Prep 30 mins
Cook 4 hrs
This is something I came up with one winter day. First you taste the sweet and then comes the slow burn! I use jalepenos that we grew, dried, and keep in our freezer. This also makes a great dry rub for the grill or smoker!
- 3 lbs lean yet cheap cut beef (flank steak or brisket works great)
- 1 cup brown sugar
- 1 tablespoon tone's brand fajita seasoning mix (dry)
- 1 tablespoon Tony Chachere's Seasoning
- 1 teaspoon kosher salt
- 1 teaspoon tone's brand mesquite powder (dry)
- 1⁄2 teaspoon ground black pepper
- 1 -2 dried jalapeno peppers or 1 tablespoon red pepper flakes
- Slice meat across the grain 1/4" slices.
- If using whole dried jalepeno's put them into food processor and pulse until well chopped.
- Add remaining ingredients into food procesor and mix well.
- Transfer dry ingredients to a gallon ziplock bag
- Add about 1/3 of the meat slices to bag, close and shake making sure meat is well coated.
- Place coated meat onto food dehydrator trays and repeat step 5 until all meat is coated.
- Set food dehyrator as directed by manufacture (at least 150 degrees) for 4 - 6 hours depending on how tender you like your jerky (less time more tender).
- Finished jerky should be kept in air tight container or bag in the refrigerator.
Excellent jerky. Taste is just as descibed. First bite real sweet then the spiciness hits. I done mine in the smoker for 4 hours at 200 degrees. If doing in the smoker, you may want to hold the temp around 175. Mine turned out tender and moist, but the sugar content of the rub caused the outside of the jerky to blacken. Didn't cause any problem taste wise. It is a definite keeper. Thanks for sharing.