Jamaican Jerky Marinade


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
1/2 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.


1.0 servings


Friday, December 10, 2010 - 1:02am


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