Beef Jerky 11-19-14

• 2# beef - thinly sliced (~ 3/16")
• 1 cup hot green chile (drained)
• 1/2 cup homemade stock
• 1/4 cup soy sauce
• 2 tsp Worcestershire sauce
• 1 tsp liquid smoke
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tsp garlic powder
• 4 tsp balsamic vinegar
• 1 T peanut oil

1. -Combine green chile & stock, puree w/stick blender until pieces area about 1/8" square
2. -Add remaining ingredients to make a marinade
3. -In a rectangular glass pan, add marinade to cover floor, add layer of beef, add marinade to cover layer of beef, continuing until all beef is in the pan. Cover & refrigerate for 12-14 hours
4. -cold smoke for 1 hour, flipping at 30 minutes
5. -transfer to dehydrator @ 150 degrees

beef, hot green chile, homemade stock, soy sauce, worcestershire sauce, liquid smoke, salt, pepper, garlic, balsamic vinegar, peanut oil

Taken from www.epicurious.com/recipes/member/views/beef-jerky-11-19-14-58384486 (may not work)