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Dr. Pepper/Habanero Jerky

ForensicBBQ
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
  

  • 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

Instructions
 

Marinade

  • Combine Dr Pepper, Habanero, Salt, Worcestershire, Black Pepper, Garlic/Onion Powder into a sauce pan and bring to a boil.
  • Reduce and simmer for 15 minutes until reduced by half. Allow marinade to cool before adding to beef.
  • Pour marinade into Ziploc bag with the thin sliced beef and marinade overnight (at least 8 hours)

Jerky

  • Pre-heat your RecTeq to XTREME SMOKE (Lo) or 180 degrees.
  • 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.
  • Optional: Shake a little more black pepper on top before adding to smoker
  • 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.
  • 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.
  • Eat it up!