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Jeff's Datil Pepper Beef Jerky

Number 1 son has been a homemade beef jerky fan for years, so when I finally bought a dehydrator for our Datil peppers he went on a quest for the perfect recipe.  He was doing great with the first few recipes he tried thanks to a great seasoning mix from Alton Brown.  But then inspiration hit and the following is the result.  That wonderful smoky flavor of the Datil permeates the beef and provides a nice kick as well.  Excellent!  This will due for ~1 pounds of meat. 

~1 pounds round steak (or a better cut if you prefer)
⅔ cup Worcestershire sauce
⅔ cup low salt soy sauce
1 tablespoon honey
2 teaspoons ground black pepper
2 teaspoons granulated onion (or onion powder)
1 teaspoon liquid smoke
2 small (1 large) dried Datil peppers, seeded and ground (see notes)

Thinly slice the steak with the grain into long strips (an hour or so in the freezer makes the steaks easier to trim.)  Whisk together all other ingredients and combine with the sliced steak in a large zip-lock baggie.  Allow to marinade in the fridge for at least 6 hours up to overnight.

Drain the steak strips and follow the instructions for your particular dehydrator.  For the one we use it can take 3-5 hours to fully dry out the jerky, but check frequently for the smaller slices.

Notes:

We use a old coffee bean grinder to grind up our spices when called for.  It works quite well on the Datils.  If you don't have Datils you could substitute a Scotch Bonnet.  Vary the amount according to taste.

 

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