Super Hot, Spicy 'n Smokey Beef Jerky
This jerky uses my home made superhot Culture Shock chilli sauce which is made with organic home-grown lacto-fermented 7 Pot Brain Strain chillies; the taste is incredible.
To add to the heat I've used a teaspoon of organic home-grown Carolina Reaper powder.
The SHU's of the chillies are:
Carolina Reaper +- 2,000,000 (The hottest chilli in the world)
7 Pot Brain Strain +- 1,300,000
You can adjust the strength & quantities of chilli sauce & powder to suit your taste.
Super Hot, Spicy 'n Smokey Beef Jerky
This jerky uses my home made superhot Culture Shock chilli sauce which is made with organic home-grown lacto-fermented 7 Pot Brain Strain chillies; the taste is incredible.
To add to the heat I've used a teaspoon of organic home-grown Carolina Reaper powder.
The SHU's of the chillies are:
Carolina Reaper +- 2,000,000 (The hottest chilli in the world)
7 Pot Brain Strain +- 1,300,000
You can adjust the strength & quantities of chilli sauce & powder to suit your taste.
Open in Cookpad AppSteps
- 1
Cut the beef into 1cm thick slabs.
- 2
Lay the slabs in a shallow marinading tray.
- 3
Put all of the ingredients (other than the beef) into a blender & mix for 30 seconds to make a spicy marinade.
- 4
Cover the beef with marinade & leave unrefrigerated & covered for 24 hours.
Refrigeration will cause the beef to contract & won't absorb as much marinade.
- 5
Cut into squares (you can do this prior to placing in marinating tray if you like) and lay on dehydrator trays.
Dehydrate on full heat for 12 hours.
- 6
Enjoy - p.s you may need milk ;)
Cooksnaps
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