Steve's Hot Jerky

5 pounds beef brisket
1/3 cup onion powder
2 tablespoons garlic powder
4 ounces liquid smoke flavoring
1 cup soy sauce
3/4 cup Worcestershire sauce
2 tablespoons A-1 Steak Sauce
1 tablespoon msg ("Accent")
2 teaspoons seasoned salt
1/3 cup ground black pepper
1 tablespoon fresh rosemary leaves
2 tablespoons sugar

HOT STUFF:
5 whole fresh habanero chiles with seeds
1 tablespoon dried pequin chili pepper with seeds
2 ounces hot sauce
4 tablespoons ground cayenne pepper

Prepare meat by cutting into strips 3/4" X 1/2" and as long as you prefer. Cut across grain for tender and lengthwise for chewy. The more consistent you are when cutting the strips the better your jerky will dry evenly. Mix all ingredients in blender except meat and Cayenne. Soak strips of meat in the above mixture and refrigerate for 24-48 hours in a close container (I use a Tupperware bread box). Shake several times to mix well. Pat dry.

Place directly on oven racks that have been covered with tin foil and sprayed with Pam. Cook in pre heated oven @ 160�F for 2-3 hours (with door closed). This kills bacteria, removes a lot of the excess moisture and melts any excess fat. Return hot strips to mixture and refrigerate for another 6-12 hours (remember to shake several times). Pat dry and sprinkle with Cayenne powder.

Spread in dehydrator. Set dehydrator at 145�F. The final drying usually takes about another 6-10 hours. Do not over dry (Check every few hours). Jerky should be tuff and leathery, not brittle or hard. If you don't have a dehydrator return Jerky to 150�F oven for 6-12 hours leaving door open a little. An alternate for the final drying would be to use a low heat smoker. Leave out the Liquid Smoke� in the Marinate.