She may not look like much but she'll bite alright.

I chose this pistol because of its cuteness and its interesting shapes, the fact that its curved simply to fit your hip better just made it that much more interesting and a bit more of a challenge. Anyway I cant keep staring at it anymore so off it goes.
Same ol' LP rendered in marmoset. :)

But enough of the gun, now for the real event, the long awaited Honey & Jalapeño Beef Jerky recipe.

For this sweet and spice delicacy you are going to need:
- About 1kg of thinly cut beef of your preference. Slice across the grain for a more tender consistency or along the grain for a more chewy result.
- 120ml ish of honey
- 2 tablespoons of jalapeño powder, you can use another chili powder of your choosing but bear in mind that some kinds can get real spicy.
- 2 teaspoons kosher salt
- 2 teaspoons smoked paprika
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder

How???
- Cut the meat into strips, about 5mm thick and as wide as you like your jerky.
- Mix the other ingredients in a somewhat large bowl thoroughly.
- Put the meat in the marinade and make sure to stir until all the meat has an even coating.
- Either pour it all into a bag or put some plastic wrap over the bowl and let it marinate in the refrigerator overnight. You can leave it longer but bear in mind it gets more intense the longer you leave it.
- After the marinating is done, take it out of the fridge and give it another good stir before starting the drying process.
- For the drying process you can either use a food dehydrator or your regular oven. If you are using your oven, preheat it to 80°C and place a tray with foil towards the bottom of the oven. Use the oven wire racks to hang the meat on and place above above the tray. Make sure to leave some space between each piece so that they can dry evenly. Bake for about 2 hours and keep checking the consistency. When it feels dry but still a bit flexible you're close. At that point its a matter of personal preference so take them out when you have the consistency you like.

Store in some kind of airtight container and will keep for a few weeks. Or vacuum pack it and store it in the refrigerator, 1 year easy.

Dont forget to come back and tell me what you think!