How to make it

  • Combine all ingredients and microwave for 1-2 minutes.
  • Contents should be warm and well mixed to ensure it is liquified before adding to meat.
  • Strips of meat should be marinaded for at least 24 hours before placing on a smoker or dehydrator.
  • **For those of you wondering what Chile Arbol is call up your local grocer. I found mine at a Hy-vee which is a fairly generic grocery store. Its just as hot as Habanero powder but much easier to find.
  • The been pods have to be ground into powder.
  • Use a common coffee grinder.
  • I use a smoker (electric) with mesquite wood chips.
  • Another hint for efficiency on the smoker: Suspend the meat strips vertically on toothpicks on the grill racks.
  • Also, for you smoker enthusiasts, I've found that leaving the lid off on the smoker for 5-6 hours will dry the strips to perfection.
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