Smokin' Hot Garlic Pepper
YOWZA! Put the spark back in your life with Smokin' Hot Garlic Pepper. On a scale of 1-10, this blend is an 11. Not for the faint of heart. To a traditional garlic pepper base, we've added chipotle and habanero for an intense, smoky, heat. A hint of orange peel and marjoram round out the blend. Try it as a grill seasoning, table condiment or added to sauces and salad dressings.
Smokin' Hot Garlic Pepper Beef Jerky
4lb eye round
2 T pickling salt
1 tsp pink salt (optional)
3 T Smokin Hot Garlic Pepper spice
1 tsp liquid smoke
1 Cup Brown Sugar
2 cups cold water
Trim the eye of round of any fat and silver skin
Slice the eye of very thinly, freezing it slightly will help with slicing.
mix the remaining ingredients and whisk until salt is dissolved to make a marinade
Place meat and marinade in a zip lock back. seal and mix so everything is coated.
Let meat sit over night over night in the fridge. Flip over the zip lock back part way though if you can. I usually do it before I go to bed .
Drain the next day and pat dry.
Place in a dehydrator and dry at 165 degrees for about 4 hours
Allow to cool to room temp.
Original Blendsfrom our kitchen to yours
What's cooking in your kitchen? Tell us your favorite spice pairings! Every month we select something new from your submissions to feature in the World Spice newsletter and the most creative recipe idea wins free spices. †