Jamaican Jerky Marinade

Ingredients

2 pounds Lean beef

6 Cloves garlic, minced

3 Habaneros, minced (I left the seeds in) (up to 4)

2 teaspoons Ground allspice

2 teaspoons Dried thyme

1 teaspoon Dried oregano

1 teaspoon Nutmeg

1 teaspoon Ground cinnamon

1/2 teaspoon Ground cayenne

3 teaspoons Salt

1 teaspoon Fresh ground black pepper

1 2" piece of fresh ginger, grated

1 Lime, juiced

6 tablespoons Crushed pineapple & juice

2 tablespoons Basalmic vinegar

1 tablespoon Soy sauce

Preparation

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.