Jamaican Jerk Style Jerky…

Jan 30th, 2007 by Kirby

Ingredients

3 pounds lean meat (the leaner the better)
½ cup water
2 teaspoons Caribbean hot sauce
½ teaspoon onion powder
¼ cup white vinegar
1 teaspoon mustard
1 teaspoon black pepper
¼ cup pineapple juice
½ teaspoon cayenne pepper
¼ cup chopped scallions
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon salt

Procedure

Mix all ingredients thoroughly in a large plastic or ceramic bowl. Add meat, making sure that the meat is completely submerged. Cover the bowl with a lid or suitable wrapping and refrigerate for 18 to 24 hours, stirring occasionally. Remove meat from the marinade and dab with paper towel to ensure that all excess moisture is removed. Cook in conventional oven at 175 degrees, turning after 3 hours and removing between 5 and 6 hours, depending on preferences for hardness. If using a food dehydrator, assume drying time to be in the 6 to 8 hour range.