Dry Cure Southwest Beef Jerky

READY IN: 15hrs
Recipe by EdsGirlAngie

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?

Top Review by smooveb

I have been experimenting with jerky recipes for about 6 months now-wet and dry. I have found this one to be the best (with a few modifications of my own). I make batches and take to work, poll my co-workers to see what they like etc and then make changes to the recipe according to the feedback I was given.
I backed off the black pepper to one half tsp., lowered the Chili powder to 2 TBSP., used only 1 Tsp. of Cumin, added half TSP of onion powder, and a qtr TSP. of white pepper. I added 2.5 Tbsp. of brown sugar. This gave us a nice sweet/hot result.

Ingredients Nutrition


  1. In 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.
  2. If you have a dehydrator, by all means use it.
  3. My oven method: Place aluminum foil on oven rack.
  4. Preheat oven to 170 degrees F (that's as low as my oven will go--).
  5. Put meat on baking racks then set on the foiled oven rack to dry.
  6. Prop the oven door open with an oven mitt to allow moisture to escape.
  7. In 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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