Jamaican jerky marinade
1 Servings
Ingredients
| Quantity | 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 |
Directions
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