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ForensicBBQ

Dr. Pepper/Habanero Jerky

Susie at HeyGrillHey has her Dr. Pepper/Jalapeno jerky. I need a little bit more oomph - so I went with Habaneros!
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Cook Time 3 hours
Ingredients Method

Ingredients
  

  • 2.5 Lbs Eye Round Sliced Thin
  • 6 Habanero Peppers Sliced
  • 2 Cups Dr. Pepper Soda
  • 2 Tbsp Salt
  • 1 Tbsp Worcestershire sauce
  • 2 Tsp Black Pepper
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder

Method
 

Marinade
  1. Combine Dr Pepper, Habanero, Salt, Worcestershire, Black Pepper, Garlic/Onion Powder into a sauce pan and bring to a boil.
  2. Reduce and simmer for 15 minutes until reduced by half. Allow marinade to cool before adding to beef.
  3. Pour marinade into Ziploc bag with the thin sliced beef and marinade overnight (at least 8 hours)
Jerky
  1. Pre-heat your RecTeq to XTREME SMOKE (Lo) or 180 degrees.
  2. Remove a piece of meat from the Ziploc, place onto a bed of paper towel. Grab a second piece of paper towel and press the hell out of the meat. Get as much liquid out as possible and place onto frogmat/jerky rack for smoker.
  3. Optional: Shake a little more black pepper on top before adding to smoker
  4. Smoke until jerky is firm. After the first hour, check every half or so until it's how you like it. It won't be shingle jerky, it'll be good chewy beef.
  5. When a piece is done, put it in a Ziploc bag and keep adding pieces to it. Let the steam work in the bag. Crucial step.
  6. Eat it up!