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Chiptole Beef Jerky

2

-1/2 pounds/1 kilogram beef, eye of the round or lean round, all fat trimmed away

3/4

ounces/20 grams kosher salt, (about 1-1/2 tablespoons)

1 3/4

teaspoon/10 milliliters garlic powder

1 3/4

teaspoon/10 milliliters onion powder

2

-4 teaspoons ground chipotles

Cut the beef into thin strips about a 1/8th-inch/1/4 centimeter thick and an inch wide (length is not critical). Combine the remaining ingredients and toss to coat evenly. Cover and refrigerate for 24 hours. Place strips on a rack over a pan so that all sides dry. Dry the beef at 90 degrees F./32 degrees C. for 16-20 hours. If your oven does not go to 90 deg., try the lowest setting with the door propped open, checking every so often. Depending on the climate and conditions where you live, the beef may dry well at room temperature. The beef should be dry to the touch, dark, and very stiff. If completely dried and stored in an airtight container this beef jerky will keep for several months or longer at room temperature.

Servings: 1

Yield: