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Dry Cure Southwest Jerky

none

1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
3 tablespoons chili powder
2 teaspoons cumin
2 cloves garlic minced
2 pounds steak sliced thinly

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. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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