Jalapeño Honey Beef Jerky

1⁄2 cup honey

1 jalapeño, thinly sliced (discard

seeds for less spice) 1 tablespoon Worcestershire sauce 1⁄2 teaspoon garlic powder 1⁄2 teaspoon onion powder 1 tablespoon kosher salt

1 teaspoon cracked black pepper 1 pound eye of round, very thinly

sliced

Instructions: Combine honey, jalapeño, Worcestershire, garlic powder, onion powder, salt and pepper with half a cup of water in a saucepan and bring to a boil. Reduce heat and simmer for 10-15 minutes. Transfer to a bowl and place in the fridge to cool completely.

Place sliced beef in a sealable plastic bag with the marinade and massage to coat. Chill overnight (at least 10 hours).

Heat oven, smoker or grill to 160 degrees.

Pat-dry the beef strips with a paper towel. Place beef strips in oven, smoker or grill in a single layer. Cook for 3 hours, until jerky is dark and firm, still pliable although not soft. You should be able to bend the jerky without it breaking. Cooking time will vary depending on how thick your beef strips are, so check often.

Allow to cool and store in an airtight container for 1 hour. To enjoy it at its best, eat within 1 week. Makes 4 servings Per serving: 347 calories, 9 g fat (3 g saturated fat), 98 mg cholesterol, 644 mg sodium, 18 g carbohydrates, 0 g dietary fiber, 18 g sugar, 31 g protein