This was my first experiment with dry cure jerky. It's a peppery jerky with the flavors of chili. The beef sold as "fajita meat" works perfectly for jerky; it's lean and in good-sized slices. Prep time includes seasoning the beef overnight. Serving size is approximate - how much can you eat at one time?
My Private Note
Units: US | Metric
- 1In a bowl, combine all ingredients and really rub the dry ingredients into the grain of the meat; really get it worked in Cover and marinate overnight.
- 2If you have a dehydrator, by all means use it.
- 3My oven method: Place aluminum foil on oven rack.
- 4Preheat oven to 170 degrees F (that's as low as my oven will go--).
- 5Put meat on baking racks then set on the foiled oven rack to dry.
- 6Prop the oven door open with an oven mitt to allow moisture to escape.
- 7In my oven, it takes about 7 hours for complete drying; slightly less if you use very thin slices (mine are about 1/4 inch thick).
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Nutritional Facts for Dry Cure Southwest Beef Jerky
Serving Size: 1 (118 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 216.2
- Calories from Fat 122
- Total Fat 13.5 g
- Saturated Fat 5.8 g
- Cholesterol 79.3 mg
- Sodium 432.8 mg
- Total Carbohydrate 2.1 g
- Dietary Fiber 1.2 g
- Sugars 0.2 g
- Protein 22.3 g