Dry Cure Southwest Beef Jerky
- Ready In:
- 15hrs
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1⁄2 teaspoon cayenne pepper
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1⁄2 - 3⁄4 teaspoon garlic powder
- 2 lbs sliced lean beef (I use the beef labeled as "fajita meat")
directions
- 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.
- If you have a dehydrator, by all means use it.
- My oven method: Place aluminum foil on oven rack.
- Preheat oven to 170 degrees F (that's as low as my oven will go--).
- Put meat on baking racks then set on the foiled oven rack to dry.
- Prop the oven door open with an oven mitt to allow moisture to escape.
- 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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Reviews
-
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. <br/>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.
RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois