Mountain Fire Jerky

2 lbs. Beef or Game Cut into 1/2 – 1/4 in strips

1 Cup Soy Sauce

1/2 Cup Worcestershire Sauce

1/2 tbs. Liquid Smoke

1/2 tbs. Mustard Powder

1/2 tbs. Garlic Powder

1/2 tbs. Onion Powder

1/2 tbs. Fresh Cracked Pepper

2 Fire-Roasted Hatch Chiles finely diced (3/4 cup)

1 Habanero Pepper

4 Common furnace filters

2 Bungee cords or rope

Mix all ingredients in bowl. Add meat to bowl and mix. Seal into airtight bag, marinating overnight, turn at least twice. Follow Alton Browns method of meat drying. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 12 to 24 hours. If using a commercial dehydrator, follow the manufacturer’s directions.