New Mexico Beef Jerky Recipes

BEEF JERKY

Steps:

• Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
• Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
• Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
• Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
• Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

GREEN CHILE JERKY

Steps:

• Preheat oven to 150-degrees F.
• To prepare jerky, cut beef across the grain into 1/8 - 1/16th inch slices and then place meat slices on a rack over a cookie sheet.
• In a pie pan combine chile powder, salt and pepper.
• Dredge meat slices in mixture.
• Replace meat on rack.
• Put in oven overnight or for at least 10-12 hours or until dry and chewy.