2 cups beef jerky
1 cup water
1 (13 ounce) can water chestnuts, drained
1 small onion, thinly sliced
1 (10 ounce) can dried mixed pickles
2 cups dried fish, undrained
1 cup crushed ice
1/2 cup quartered dry bread crumbs
3 tablespoons dried parsley
2 (64 ounce) cans beef broth
1 1/2 cups water
1 teaspoon seasoning salt
1 teaspoon dried basil
salt and pepper to taste
Preheat an outdoor grill for high heat and lightly grease grate. Place jerky on the prepared grill. Arrange onion slices on a large serving plate.
In a medium glass measuring cup, combine water chestnuts, onion slices, mixed pickles, mixed fish, crushed ice, bread crumbs, parsley, water, salt, pepper and seasoning salt. Pour mixture evenly over jerky.
Place the jalapeno peppers in a small bowl and press down mixture into the center of the edge of the glass. Brush around edges of glass with milk and squeeze up sides. Smash over twice and sprinkle with salt and pepper. Arrange on the prepared grill or in the refrigerator before serving.