Wednesday, May 13, 2009

Hothouse Jerky

Another spin on the spicy variety, but more of the 'pub' flavour buffalo wing lovers will enjoy.

Ingredients:
1 Cup of trimmed Beef
75mL of your favorite Hot Sauce
5mL Crushed Red Pepper
A pinch of Salt

To begin, combine your beef with the hot sauce and salt, and mix with a wooden spoon. Allow this combination to marinade overnight. The longer you allow the marinade to linger, the more 'red' your results will turn out.

Once you have finished marinading your mix, add the crushed red pepper and stir it all up. This if your finished combination which will be placed into the dehydrator.

Be sure to throw away any excess juices from the combination, as hot sauces are very watery and will add a lot of additional cook time to the meat. By allowing the marinade to sit overnight you will ensure that great hot sauce flavour is locked in.

Cook time will vary based on your dehydrator, but generally was 6-7 hours in mine.

Enjoy!