Hot & Sweet Beef Jerky - cooking recipe

Ingredients

3 lbs lean yet cheap cut beef (flank steak or brisket works great)
1 cup brown sugar
1 tablespoon tone's brand fajita seasoning mix (dry)
1 tablespoon Tony Chachere's Seasoning
1 teaspoon kosher salt
1 teaspoon tone's brand mesquite powder (dry)
1/2 teaspoon ground black pepper
1 -2 dried jalapeno peppers or 1 tablespoon red pepper flakes

Preparation

Slice meat across the grain 1/4\" slices.
If using whole dried jalepeno's put them into food processor and pulse until well chopped.
Add remaining ingredients into food procesor and mix well.
Transfer dry ingredients to a gallon ziplock bag
Add about 1/3 of the meat slices to bag, close and shake making sure meat is well coated.
Place coated meat onto food dehydrator trays and repeat step 5 until all meat is coated.
Set food dehyrator as directed by manufacture (at least 150 degrees) for 4 - 6 hours depending on how tender you like your jerky (less time more tender).
Finished jerky should be kept in air tight container or bag in the refrigerator.