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Home/Recipes/Diablo Hot Garlic

Diablo Hot Garlic

Using a bottle as the base sauce, adding minced garlic, liquid smoke, and cayenne pepper, this devilish flavor will come close to melting your face off!

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20DifficultyIntermediate
Yields1 Serving
Prep Time30 minsCook Time5 hrsTotal Time5 hrs 30 mins
 1 lb Top Round, trimmed
 6 oz Diablo Hot Garlic Sauce
 2 Cloves, minced garlic
 1 tbsp Liquid Smoke
 ¼ tsp Curing Salt
Prepare Meat
1

Trim meat of all visible fat/silverskin and slice into uniform 1/4" strips

Prepare Marinade
2

Measure bottled sauce into a 1-gallon ziplock storage bag

Marinate Meat
3

Add meat strips to marinade bag and massage thoroughly to coat. Squeeze out as much air as possible and roll bag, ensuring all strips are covered with marinade. Allow to marinade for about 24 hours

4

Remove from ziplock bag, and drain excess marinade using a colander. Pat each strip dry with paper towels to more completely dry the meat

Dehydrate
5

Dry in a dehydrator at 160 degrees for about 4.5 hours. ENJOY!

Image Gallery

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Jerky-DiabloHotGarlic-1-Finished-Original
Jerky-DiabloHotGarlic-8-Finished
Jerky-DiabloHotGarlic-7-Finished-DramaticWarm
Jerky-DiabloHotGarlic-3-Finished-VividWarm
Jerky-DiabloHotGarlic-DoneFullSpread
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Ingredients

 1 lb Top Round, trimmed
 6 oz Diablo Hot Garlic Sauce
 2 Cloves, minced garlic
 1 tbsp Liquid Smoke
 ¼ tsp Curing Salt

Directions

Prepare Meat
1

Trim meat of all visible fat/silverskin and slice into uniform 1/4" strips

Prepare Marinade
2

Measure bottled sauce into a 1-gallon ziplock storage bag

Marinate Meat
3

Add meat strips to marinade bag and massage thoroughly to coat. Squeeze out as much air as possible and roll bag, ensuring all strips are covered with marinade. Allow to marinade for about 24 hours

4

Remove from ziplock bag, and drain excess marinade using a colander. Pat each strip dry with paper towels to more completely dry the meat

Dehydrate
5

Dry in a dehydrator at 160 degrees for about 4.5 hours. ENJOY!

Diablo Hot Garlic
IngredientsDirections

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