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    You are in: Home / Recipes / Dry Cure Southwest Beef Jerky Recipe
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    Dry Cure Southwest Beef Jerky

    Total Time:

    Prep Time:

    Cook Time:

    15 hrs

    8 hrs

    7 hrs

    EdsGirlAngie's Note:

    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?

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    • on April 19, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 06, 2009

      55

      Hubby really enjoyed this :) I like that it is a dry rub, so if I don't have soy sauce I can still make jerky - thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    56%
    Total Fat 13.5 g
    20%
    Saturated Fat 5.8 g
    29%
    Cholesterol 79.3 mg
    26%
    Sodium 432.8 mg
    18%
    Total Carbohydrate 2.1 g
    0%
    Dietary Fiber 1.2 g
    4%
    Sugars 0.2 g
    1%
    Protein 22.3 g
    44%

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