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dorset naga jerky!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!HOT!

shayneyasinski

shayneyasinski

I used 2 pounds beef that I cut with my butcher to make sure that no fat was in the beef selected.

I packet of jerkey cure / mild spice

3 ripe dorset naga pods that were 1 runt about 3/4 inch 2 1.3/4 inch


I cut the pepper into strips and or chunks and left in the sun for about a week then into the coffee grinder to make a fine powder.

I put the cure, peppers, and beef into a bowl and mixed them very well with my hand till I noticed that my hand was burning!!!!!

I then put the mix into my jerky gun and layed about 25 strips of killer beef onta a wax sheet.

1 day in the fridge to let the pepper marinate the beef and I found that this does work as I have tried them done straight into the dehydrator and also with waiting 1 to 7 days and 1 day (24hours) is all that is needed to really taste a strong spice.

then I put them into my crappy but trusty oval dehydrator and give em about 5 to 7 hours.

the result was a big zip lock bacg of almost too hot jerky that non chiliheads will find painfull jerky.

man I love these peppers!!
 
sounds like you doing a great job but I must cry "poor form"......

Where are the pics??????

You are issued with this un official warning but if it happens again I will not be so kind.....:rofl:
 
sounds nice i would have used 5 Fresh bhut jolokia's or any super hots i really love the taste of yellow 7 pod
 
35 bucks at walmart
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they don't sell dehydrators at walmart in canada, he would have to go to another fine institution in canada known as "canadian tire", they carry the cheapo brand for $39 that should last one useage - the bright side is he wouldn't have to clean them as he would have a new one after every return. he could move up in quality by going to a store called "london drugs" they carry nesco.
 
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