We had some lean stew meat at the shop that was destined for grinding so I intervened and figured I’d make jerky out if it.

I used the Jalapeño jerky seasoning and the much discussed vegetable glycerin from a previous thread or two. Because I was bringing to temp in the oven and finishing in the dehydrator I also added some of the hickory smoke powder at approx 2/3 the suggested rate. I brought the meat to 160 in a 350 degree oven for approx. 15 minutes and then transferred to the dehydrator.

I absolutely love this seasoning and the soft, chewy texture of the end product. Don’t let the jalapeño scare you off if you aren’t a fan of ‘hot’. I found the heat level to be low but the pepper flavor itself is robust. I personally can take some heat so the next batch will be getting a dusting of pepper flakes before the cook. The hickory powder was a great addition and gave a great smoky flavor and aroma. Since going to the dehydrator I’ve missed that smoke aspect so the powder comes in handy.