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5 replies

Can you resoak WEAK jerky with REALLY hot sauce?

FM Former Member
First off I'd like to say hi everyone. Yes, I'm a chilehead, meaning I LOVE fiery hot foods.
OK Hear me out. I LOOOOOOOVE a good Habanero jerky. The hotter the better. Unfortunately, I'm flat broke. Habanero jerky is freakin expensive!!! Have you priced it lately on ebay??? WOW!!! OK so I Cooooooooooould make it myself. I've done it a couple times with great success. Unfortunately, both times I burnt the wife and children's lungs up with the fumes. So my jerky cooking days are over.
Now, here is where it gets interesting. If you go to Sams or Costco the jerky there is pretty cheap. Its just plain old beef or teriyaki flavors, but the price is right. So can you buy it there, and RESOAK it in a really hot sauce to make it better???
I've bought it dozens of times and just dipped it in hot sauce, but it's just not the same. Options???
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P pagsMember
If the dipping hasn't worked for you, give the rub idea a try. Find a spicy rub you like and try a batch. You'll have to come up with an idea to get the rub to adhere to the jerky. There are number of wet brines you can use and then add the hot spice. Or if you really like fiery, have you tried a Louisiana hot sauce dip?
FM Former Member
I don't know to be honest, but I think it would be like trying to fix a steak that was already cooked and dried up. Soaking won't help.

I think the best would be like Pags says, go for a rub that you could sprinkle on it. Key would be getting it to stick and that's why maybe getting it wet and redrying might help.

I just think the proteins have seized up so much, soaking won't help the rub penetrate.
FM Former Member
I believe you would have to "reconstitute" the dried meat in what-ever jus you want. You would have to redry the jerky then. More work than necessary though. Use vegetable oil and over LOW/MED LOW heat ONLY, heat a couple habaneros turning constantly until black. Kill the heat and let oil cool. Use this oil to marinate your jerky thensmoke. No mad Wifey and DANG hot jerky. Don't let heat get to smoke though or you have just made pepper smoke. (worse than pepper spray ever dreamed of being.)Jamey
FM Former Member
I'm looking to make an insanely, fiery batch of jerky, too. I've found no off-the-shelf ingredient that's been hot enough. So I was thinking about making my own scotch bonnet hot sauce based on a culmination of recipes found online. Almost all these recipes offer one caveat tho, don't prepare it indoors as it will make everyone's intestines shrivel. Considering I have tiny 8-year-old lungs in the house, I was planning on getting a propane stove at Home Despot and concocting the scotch bonnet craziness out in the garage.

You may wanna consider the same alternative? Or maybe just a simple camp stove on your back porch?

Just sayin'.

Best of luck, Jerky Brethren!! Cool

~G~

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