Habañero beef jerky

[0311]

I must say they are very hot. Am glad I only cut up two of them. Next payday I will buy eye of round and make habañero beef jerky using the peppers as they are. I give these green habañeros two thumbs up.

 

[Shadowrider]

0311 how do you preserve them? Freezer?

 

[0311]

0311 how do you preserve them? Freezer?

Personally, yes. Although many dry them and run them up on strings, I put entire gallon bags of them in the deep freezer. This is my 1st pepper garden in three years, I believe. My habañeros from my garden before lasted three years in the deep freezer, until they were all consumed. When they are thawed, they must be used quickly.

Edit: Not much pork in that meal, it was lean, and the stir fry was in olive oil. The bulk of the meal was rice. But it was gourmet. I picked up a taste for rice in Okinawa years ago, and it has followed me to this day. It could be construed by some as being, "heart healthy".

 

[0311]

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Am picking habañeros today, also making beef jerky even as I speak - habañero beef jerky.

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Here is Milton the cat, taking shade underneath one of the habañero plants.

 

[0311]

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Some of these plants have nearly doubled in size from last week. And they are loaded.

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They already put off so much heat that they are killing the grass around them...

 

[0311]

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Although still early, some are getting color to them.

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To the blender!

 

[0311]

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I add a solution of soy sauce and water, equal parts to make a cup, and pour it in there so the blender will form a puree.

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[0311]

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This is the slop I will immerse the eye of round strips in. They have been soaking overnight in a solution of 50% soy sauce and water in the refridgerator.

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[0311]

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I always wear gloves when I work with this stuff. It won´t wash off your hands, and when you take a shower you can get it in your eyes...

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[0311]

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This is going to be 1st rate habañero beef jerky, it will be ready long before dark. Damn! This is going to be good!

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