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I have made a fair bit of Jerky though usually more sweet than hot for the family to enjoy, however I have noticed the lack of heat of dried product compared to ingredients, Jamaican jerk seasoning paste holds its heat well and its other flavors but it wont be Gibo hot.
Would be tedious but as a suggestion you could make and dry the jerky then brush with juice/puree from hot peppers?
or of course you know what.
Yeah thought that or apply flakes after applying the marinade? Not sure but this plutonium shit should sort it all out
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