Jamaican jerky marinade

Yield: 1 Servings

Measure Ingredient
2 pounds Lean beef
6 \N Cloves garlic; minced
3 \N 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 \N 2\" piece of fresh ginger; grated
1 \N 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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