5 pounds beef brisket or venison 1 large fresh white onion OR 1/3 cup onion powder 1 clove fresh garlic OR 2 tablespoons garlic powder 1 bottle (4 ounce size) liquid smoke 1 cup soy sauce 3/4 cup Worcestershire sauce 2 tablespoons steak sauce 1 tablespoon monosodium glutamate 2 teaspoons seasoned salt 1/3 cup black pepper, ground 1 tablespoon fresh rosemary leaves 2 tablespoons sugar 5 whole fresh Habanero chiles with seeds or more to taste 1 tablespoon dried Pequin chile pepper, with seeds 1/2 bottle (5 ounce size) hot sauce 4 tablespoons dried cayenne pepper
Prepare meat by cutting into strips 3/4" X 1/2" and as long as you prefer. Cut across grain for tender and lengthwise for chewy. The more consistent you are when cutting the strips the better your jerky will dry evenly.
Mix all ingredients in blender except meat and Cayenne. Soak strips of meat in the above mixture and refrigerate for 24-48 hours in a closed container. Shake several times to mix well.
Pat dry. Place directly on oven racks that have been covered with tin foil and sprayed with cooking spray. Cook in preheated oven at 160 degrees F for 2-3 hours (with door closed). This kills bacteria, removes a lot of the excess moisture and melts any excess fat. Return hot strips to mixture and refrigerate for another 6-12 hours (remember to shake several times). Pat dry and sprinkle with Cayenne powder.
Spread in dehydrator. Set dehydrator at 145 degrees F. The final drying usually takes about another 6-10 hours. Do not over dry (Check every few hours). Jerky should be tough and leathery, not brittle or hard. A real mouth watering HOT treat!
If you don't have a dehydrator return jerky to 150 degree F oven for 6-12 hours, leaving door open a little.
169 calories, 8 grams fat, 5 grams carbohydrates, 19 grams proteinper ounce. This recipe is low in carbs.