Dry Cure Southwest Beef Jerky
1 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
3 tbsps chili powder
2 tsps cumin
3/4 tsp garlic powder
2 lbs lean beef (sliced, I use the beef labeled as "fajita meat")
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 2 teaspoons cumin
- 3/4 teaspoon garlic powder
- 3 tablespoon chili powder
- Carbohydrate 1.61054777994026 g
- Cholesterol 0 mg
- Fat 0.435865556218622 g
- Fiber 0.79971112715073 g
- Protein 0.386736667151702 g
- Saturated Fat 0.06908072233905 g
- Serving Size 1 1 Serving (3g)
- Sodium 20.4532222621803 mg
- Sugar 0.810836652789529 g
- Trans Fat 0.0713173889986746 g
- Calories 9 calories
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. Enough rub for 2 lbs of meat strips. If using ground meat - mix with 1 lb of ground beef or turkey. 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).
