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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.