Dry Cure Southwest Jerky Recipe

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Dry Cure Southwest Jerky Ingredients

1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper
3 tbsp chili powder
2 tsp cumin
2 cloves garlic minced
2 lb steak sliced thinly

A Recipe for
Dry Cure Southwest Jerky

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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This is a recipe for Dry Cure Southwest Jerky from the recipe cookbook of Recipes-to-go (Meat)

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Dry Cure Southwest Jerky

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Dry Cure Southwest Jerky Directions

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. Thats all! 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. Well, good luck, I
hope that you like it. And, sorry this note is so long.

Serves: 1

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Dry Cure Southwest Jerky Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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