Dry Cure Southwest Jerky

Recipe Ingredients

1 teaspoon	5ml	Salt
1 teaspoon	5ml	Pepper
1/2 teaspoon	2.5ml	Cayenne pepper
3 tablespoons	45ml	Chili powder
2 teaspoons	10ml	Cumin
2		Garlic minced
2 lbs	908g / 32oz	Steak sliced thinly

Recipe Instructions

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 145'F. for first 4 hrs. then set oven 130'F. 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. That's all! It may take a few tries to figure out exactly how long to dry the meat, but you're still eating while you're trying so it's not that bad. Well, good luck, I hope that you like it. And, sorry this note is so long.

Posted to the BBQ List by Carey Starzinger on Jul 03, 1996.

Source:
The Smoked-Foods Cookbook ISBN 0-8117-0116-6

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