Ingredients
2# beef - thinly sliced (~ 3/16")
1 cup hot green chile (drained)
1/2 cup homemade stock
1/4 cup soy sauce
2 tsp Worcestershire sauce
1 tsp liquid smoke
1/2 tsp salt
1/2 tsp pepper
2 tsp garlic powder
4 tsp balsamic vinegar
1 T peanut oil
Preparation
-Combine green chile & stock, puree w/stick blender until pieces area about 1/8" square -Add remaining ingredients to make a marinade -In a rectangular glass pan, add marinade to cover floor, add layer of beef, add marinade to cover layer of beef, continuing until all beef is in the pan. Cover & refrigerate for 12-14 hours -cold smoke for 1 hour, flipping at 30 minutes -transfer to dehydrator @ 150 degrees
