In a small sauce pan combine the brown sugar and soy sauce over low heat, keep stirring until the sugar dissolves, remove from heat and pour in a mixing bowl.
Now add to the mixing bowl the Worcestershire sauce, the vinegar, pepper, garlic and onion and mix well.
In a food processor, blend all the habaneros, you may want to ad a little of the mixture from your mixing bowl to get the habaneros as small as possible.
Now mix the habaneros with the rest of the marinade and set aside.
Trim any silver skin from your meat, I use Top Round, once trimmed slice the beef, across the grain, into ¼ slabs. If there are any thick fat veins you can trim them out of the slabs.
Again, cutting against the grain, cut the beef into ¼ inch strips. Place all your trimmed strips in the marinade and mix it well so the habanero is evenly distributed. Cover in plastic wrap and refrigerate for 12 hours. 4 to 6 hours into the 12 hours the beef is marinating, mix the beef once again and recover and set back in the fridge.

After the 12 hours is up, strain the beef retaining the habanero 'sludge' and make sure it's coating the beef fairly evenly.
Take the strained beef to your dehydrator and layer it so the beef doesn't touch each other and has room so the air can flow around it. In my dehydrator I only used 4 trays out of my 8 trays.
Set the dehydrator to 170°F and check after 6 hours (taste a small piece), 7 and a half hours should do it for a tender yet chewy jerky. Very Hot!