Dan's Spectacularily Spicy Jerky

This one is a real test for your tastebuds, and anyone with a heart condition, or weakness to spicy foods shouldn't even consider it!

Ingredients:

1 cup trimmed and sliced fresh beef (either from a roast, or steak)
1 jalapeno pepper, or 10mL of dried jalapenos
1mL of 'Da Bomb' or other Habanero Pepper liquid.
5mL of Oil (Olive or Vegetable)
2mL of Ground Black Pepper
A pinch of salt.

For this recipie you will really want the meat to soak up all of that spicey flavor. For best results, be sure to trim the meat while leaving a bit of fat on.

First, combine the Oil with the trimmed meat in a bowl, and add the Habanero pepper liquid to the mix. Be sure to watch your hands, that stuff can really burn if you have even a small paper cut!

Next you will want to chop the jalapeno pepper into thin slices. For this recipe, don't dice the jalapeno, it will be used as decoration, and to help soak up some of the extra Habanero sauce.

Once the liquids have been added to your meat, combine the dry ingredients and add them to the mix. You will want the black pepper and jalapeno pieces to be evenly mixed throughout the meat. If you end up with clumps, work them out using your fingers. If you don't, you might end up with a mouth full of pepper! So take your time and be sure to get it all spread out.

Once all of the ingredients are combined place the meat flat in your dehydrator and spread the pieces out throughout. You will want all of the jalapeno pieces to lay on pieces of meat, do not dehydrate them seperately.

Cooking time will be between 4-5 hours. During this time you should slip the pieces at least once, but for better results at least twice. This will help to ensure the meat dries evenly, without the jalapeno slices causing portions to improprly dry.

Enjoy~!