Dry Cure Southwest Jerky

Ready in 1h

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1 ts Pepper
3 tb Chili powder
2 ts Cumin
1/2 ts Cayenne pepper
2 lb Steak; sliced thinly
2 Cloves garlic; minced
1 ts Salt

Original recipe makes 1



Combine ingredients and thoroughly mix together. This is a dry marinade so there is no liquid. Sprinkle the spice mixture on the meat slices and work into the grain with your fingers. Cover and marinate overnight. Place trays in the oven and dry at 145F. for first 4 hrs. then set oven 130F. until dry.(4 to 8 hrs.) Jerky should be hard but not brittle. Blot up any fat that appears with paper towels. *For a chewy texture, slice the meat with the grain, or across the grain for more tender jerky. Thats all! It may take a few trys to figure out exactly how long to dry the meat, but youre still eating while youre trying so its not that bad. Well, good luck, I hope that you like it. And, sorry this note is so long.

Verified by stevemur
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Calories Per Serving: 1942 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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