Recipe for Jamaican Jerky Marinade

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
2 lb	Lean beef
6 x	Cloves garlic, minced
3 x	Habaneros, minced (I left the seeds in) (up to 4)
2 tsp	Ground allspice
2 tsp	Dried thyme
1 tsp	Dried oregano
1 tsp	Nutmeg
1 tsp	Ground cinnamon
1/2 tsp	Ground cayenne
3 tsp	Salt
1 tsp	Fresh ground black pepper
1 x	2" piece of fresh ginger, grated
1 x	Lime, juiced
6 tbl	Crushed pineapple & juice
2 tbl	Basalmic vinegar

Instructions:

Instructions: Cut the beef into very thin strips (partially frozen helps a lot), and marinade overnight. Pat dry and dehydrate!

This is not OUTRAGEOUSLY hot, but certainly enough to make it completely avoided by my non-CH friends (pathetic masses....), and really big hit on a white-water rafting trip with a boat-load of thrill-seekers. I really liked the pineapple, but you could probably use just about any acidic fruit juice.

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