If you don't want it so hot, just leave out the Habernero, or use a milder pepper.
Marinate 4 to 6 hours in gallon bag or vacuum container, in the fridge. After marination, I lightly pat down the meat with paper towels, then you can cold smoke em or dehydrate them on the coolest setting.
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|Serving Size: 1 Serving (514g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 176 (33%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 71.1mg||22 %|
|Sodium 19089.3mg||658 %|
|Potassium 1382mg||36 %|
|Total Carbohydrate 26g||8 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 23.1g|
|Protein 66.2g||95 %|
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Calories per serving: 534
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