Jerky makers

I use the eye of round with High Mountain Hickory flavored Jerky seasoning, throw the cure away and use salt for flavor instead. Use the Traeger or the dehydrator and about an hour before it's done, paint it with Habanero Tabasco. I cut with the grain so it is tougher as I will eat it all at once otherwise. The heat will slow the eating a bit too as even though I have an asbestos butthole, it can get very.....exhilarating upon exit.

 

Hell of a description for a food related thread... Not sure if its an endorsement or not.

 

More of a warning if you use the Habanero Tabasco. Great flavor but the heat is elevated in the drying process. You don't want to know what it's like eating jerky made with the scorpion sauce. Ive had people think they made hot jerky and the Habanero kicks their butt. Their sweet and spicy is good but has more oil in it therefore harder to dry.

 

By the way, if you make it and share it, you will hear about the next day.

 

So, I forgot to mention the liberal use of Parmesan cheese. My next masterpiece will require the use of Feta.

 

That there is unMerican. My trigger is Tuna casserole

 

I use a very generous amount of carolina reaper and garlic in my seasoning! Lmao

 

Paint it with Habanero Tabasco at the end.

 

Fresh batch.