Prepare for a delectable adventure as this New Mexico beef jerky recipe takes your taste buds on a wild ride. Dive into a world of chili powder, smoked paprika, soy sauce, Worcestershire sauce, and red pepper, creating an irresistibly unique flavor that’ll have you craving more.
Checklist for Making Homemade Beef Jerky
Prepare the Meat
Starting with a well-trimmed, lean piece of beef is important when preparing beef jerky since fat does not dry out and speeds up spoilage. One of the best beef for our recipe is a bottom-round; it is affordable, widely available, lean, and simple to trim. Place it in the freezer for one to two hours prior to slicing: it will be much simpler to cut.
We need 1 pound of beef for this recipe.
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Slice the meat at a thickness of 1/8 to 1/4 inch. Before slicing the roast, cut it in half horizontally if it is too thick.
Prepare the Marinade
The marinade contains chili powder, Worcestershire sauce, smoked paprika, lemon juice, crushed red pepper, soy sauce, and honey.
Whisk the ingredients in the bowl in the right proportions.
- 2 tablespoon chili powder
- ¾ cup Worcestershire sauce
- 1 tablespoon smoked paprika
- 4 teaspoons lemon juice
- 1 teaspoon Crushed red pepper
- 1/2 cup soy sauce
- 1 tablespoon honey
Add your beef to the marinade and mix. Marinate in the refrigerator for at least 7 hours or overnight. To ensure that the meat marinades evenly, flip the bag or toss the meat a couple of times.
Dry Out the Beef
Prepare two-three baking trays. Arrange the marinated meat on trays in a single layer. Dehydrate until the meat is dried out, 5 to 7 hours at 160 F.
- EVEN HEAT DISTRIBUTION: 600 watts of drying power provides even heat distribution; consistent drying that is four times faster than other food dehydrators
- ADJUSTABLE TEMPERATURE CONTROL: The adjustable temperature control (95°F -160°F) gives you the flexibility to achieve the best results when drying different foods that need varying temperature settings
- EXPANDABLE TO 12 TRAYS: Comes with five (13 1/2″ diameter) trays and expands up to 12 trays so you can dry large quantities at once with no tray rotation needed; additional trays sold separately
- EXPANDABLE TO 12 TRAYS: Comes with five (13 1/2″ diameter) trays and expands up to 12 trays so you can dry large quantities at once with no tray rotation needed; additional trays sold separately
- ACCESSORIES INCLUDED: (2) Fruit Roll Sheet, (2) Clean-A-Screens, a sample of Jerky Seasoning & Cure, and (1) Care & Use Guide
In 5 hours, take a piece of the jerky out of the dehydrator and cool it down to room temperature to see if it has been completely dry. It should have a leather-like texture, feel dry to the touch, and be chewy yet slightly soft.
I weighed my beef jerky again. It was 6.5 oz. or 185 grams.
Recipe
Makes 5 servings
Preparation Time: 30 minutes
Marinade Time: 7-24 hours,
Drying Time: 5– 7 hours
| Ingredients | Cost | |
| 1 lb. of beef; I choose bottom-round, but any could work | $7.99 per 1 lb. at Weis | |
| 1/2 cup soy sauce | $1.52 for a 15 oz. container at Walmart (1/2 cup or 4 oz. = 0.40 cents) | |
| 2 tablespoon chili powder | $1.00 for a 3 oz. container at Walmart (2 tbsp per oz. equates to 0.33 cents ) | |
| 1 tablespoon smoked paprika | $1.68 for a 2 oz. container at Walmart (2 tbsp per oz. or 0.42 cents per 1 tbsp ) | |
| 1 tablespoon honey | $2.98 per 12 oz. container at Walmart (2 tbsp per oz. means that 1 teaspoon equates to 0.12 cents) | |
| 3/4 cup of Worcestershire sauce | $1.00 for a 10 oz. container at Wallmart (3/4 cup is 6 oz. or 0.60 cents) | |
| 4 teaspoons of lemon juice | $1 per lemon in Walmart, I used half of it, and it is 0.5 cents | |
| 1 teaspoon of crushed red pepper | $0.98 per 1.75 oz. container at Walmart (6 tsp. per oz. means that 1 teaspoon equates to 0.09 cents) | |
| Total Cost: | $10.45/6.5 oz. (full cost: meat + ingredients) |
Shot Instruction
Equipment
Ingredients
- 1 lb bottom-round or your favorite cut (any could work)
- 1/2 cup of soy sauce
- 2 tablespoons of chili powder
- 1 tablespoon of smoked paprika
- 1 tablespoon of honey
- 3/4 cup of Worcestershire sauce
- 4 teaspoons of lemon juice
- 1 teaspoon of crushed red pepper
Instructions
- Place your beef in a freezer for one-two hours prior to slicing
- Slice the meat at a thickness of 1/8 to 1/4 inch
- Whisk the ingredients in the bowl in the right proportions and add your sliced beef
- Marinate in the refrigerator for at least 7 hours
- Dehydrate until the meat is dried out, from 5 to 7 hours at 160 F
Nutrition
"You might be a redneck if you think that beef jerky and moon pies are two of the major food groups."
-- Jeff Foxworthy
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