This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Hot & Spicy Jerky
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If you can't find store bought jerky that's spicy enough, it's time to take matters into your own hands. Beef brisket gets a soak in a blazing habanero marinade before being dehydrated or oven-baked into jerky.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
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
directions
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.
added by
marisol
nutrition data
169 calories, 8 grams fat, 5 grams carbohydrates, 19 grams protein per ounce. This recipe is low in carbs.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
November 13, 2012
Being a 'hot food nut', I must say that this is a barn burner. I used round in place of brisket and it still turned out exceptional.