Southern Chipotle Jerky gives you a kick of spice and a mellow background taste.
I have been reading several food blogs lately and have found that there is SOOOOO much information regarding blogging. There are topics that I have never even heard of that I now need to understand completely. (SEO, Title Tags, Plug ins…)
I now have a new found respect for people that spend countless hours cooking, coming up with recipes, creating beautiful websites, and operating those websites so we the user can benefit from it’s content. Hopefully here in the somewhat near future I can become a master of blogging and can give you readers the best content I can.
I know I am blabbing on about things that have nothing to do with Southern Chipotle Jerky. Don’t worry, I will get to this fantastic jerky recipe. I am talking about these things because I am going to start making a lot of changes to the blog and trying new ideas, photography, themes, etc… So hang on and keep reading while I try to make this blog better for who? YOU! Lucky you…
I started this recipe with my favorite jerky meat, beef eye of round. I left out the soy sauce to make sure it had a subtle yet delicious base marinade. Some chipotle chili pepper seasoning was added to the marinade, but the real heat comes from sprinkling it on right before dehydrating. I enjoy a little bit of heat and gave it a light coating. Personally I prefer a slightly spicy taste compared to a “mouth on fire” flavor. If you really like spicy wings and use hot sauce on EVERYTHING, then coat these bad boys well and get ready to sweat when they’re done drying!
I highly recommend this recipe as it is my favorite to eat! Tell me how it turns out, I would love to hear your comments.
- 1 lb eye of round
- 3 tbsp worcestershire sauce
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
- ½ tsp chipotle chili pepper
- 2 tsp liquid smoke mesquite
- ¼ cup water
- 1 tbsp chipotle chili pepper
- Pick a lean cut of beef and trim all visible fat. After trimming the fat, place the meat in the freezer for an hour or two to partially freeze.
- While the meat is in the freezer; combine water, worcestershire sauce, salt, garlic powder, black pepper, chipotle chili pepper, and liquid smoke in a medium size bowl or container.
- Remove meat from the freezer and slice against the grain between ⅛" - ¼" in thickness.
- Add sliced beef to the mixture and marinate in the refrigerator for 6-24 hours.
- After the meat has finished marinating, remove from refrigerator and pat dry with paper towels. Sprinkle on remaining chipotle chili pepper. Add heavily for a real kick, or light for a nice spice.
- Dry with your favorite jerky making method. A dehydrator was used when making this recipe. The slices were placed on dehydrator racks so they were not overlapping or touching. Dried for 3 hours at 160 degrees and another 3 hours at 95 degrees.
- Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in air tight containers.
Need more in depth directions on how to make jerky in an oven, dehydrator, or smoker? Visit my page Jerky Making Methods to become a pro at making jerky!