jamaican jerky marinade
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Lean beef |
| 6 | Cloves garlic; minced |
| 3 | Habaneros; minced (I left the seeds in) (up to 4) |
| 2 teaspoons | Ground allspice |
| 2 teaspoons | Dried thyme |
| 1 teaspoon | Dried oregano |
| 1 teaspoon | Nutmeg |
| 1 teaspoon | Ground cinnamon |
| ½ teaspoon | Ground cayenne |
| 3 teaspoons | Salt |
| 1 teaspoon | Fresh ground black pepper |
| 1 | 2" piece of fresh ginger; grated |
| 1 | Lime; juiced |
| 6 tablespoons | Crushed pineapple & juice |
| 2 tablespoons | Basalmic vinegar |
| 1 tablespoon | Soy sauce |
Cut the beef into very thin strips (partially frozen helps a lot), and marinade overnight. Pat dry and dehydrate! This is not OUTRAGEOUSLY hot, but certainly enough to make it completely avoided by my non-CH friends (pathetic masses....), and really big hit on a white-water rafting trip with a boat-load of thrill-seekers. I really liked the pineapple, but you could probably use just about any acidic fruit juice.
Posted to CHILE-HEADS DIGEST V4 #177 by Ed Cutrell <ecutrell@...> on Oct 29, 1997
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