Dry Cure Southwest Jerky
Description
This American main features Salt, Pepper, Cayenne pepper, Chili powder, Cumin. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Combine ingredients and thoroughly mix together.
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This is a dry marinade so there is no liquid.
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Sprinkle the spice mixture on the meat slices and work into the grain with your fingers.
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Cover and marinate overnight.
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Place trays in the oven and dry at 145'F.
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for first 4 hrs.
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then set oven 130'F.
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until dry.(4 to 8 hrs.) Jerky should be hard but not brittle.
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Blot up any fat that appears with paper towels.
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For a chewy texture, slice the meat with the grain, or across the grain for more tender jerky.
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Thats all!
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It may take a few trys 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.
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Well, good luck, I hope that you like it.
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And, sorry this note is so long
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 662.2kcal
- % Daily Value *
- Total Fat 38.4g60%
- Saturated Fat 15.5g78%
- Cholesterol 186.1mg63%
- Sodium 5298.8mg221%
- Total Carbohydrate 8.1g3%
- Dietary Fiber 4.8g20%
- Sugars 1.0g
- Protein 68.1g137%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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