Hot & Sweet Beef Jerky

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!

• Ready In: 4 hrs 30 mins
• Serves: 10
• Yields: 2 Lbs.

Ingredients

• 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

Directions

1. Slice meat across the grain 1/4" slices.
2. If using whole dried jalepeno's put them into food processor and pulse until well chopped.
3. Add remaining ingredients into food procesor and mix well.
4. Transfer dry ingredients to a gallon ziplock bag
5. Add about 1/3 of the meat slices to bag, close and shake making sure meat is well coated.
6. Place coated meat onto food dehydrator trays and repeat step 5 until all meat is coated.
7. 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).
8. Finished jerky should be kept in air tight container or bag in the refrigerator.