Red Chile Beef Jerky

Instructions

1. 1

   Prepare the Beef

   • Place the top round steak in the freezer for 1 to 2 hours. The goal is to make it very firm but not frozen solid, which makes slicing much easier.
   • Using a very sharp knife, slice the beef against the grain into thin, uniform strips about 1/8 to 1/4 inch thick.
   • Carefully trim off any visible fat from the strips, as fat does not dehydrate well and can cause the jerky to spoil faster.
2. 2

   Mix the Marinade

   • In a large non-reactive bowl or a gallon-sized zip-top bag, combine the soy sauce, Worcestershire sauce, liquid smoke, New Mexico red chile powder, brown sugar, garlic powder, onion powder, black pepper, and cayenne pepper.
   • Whisk thoroughly until the brown sugar and all the powdered spices are completely dissolved into the liquid.
3. 3

   Marinate the Beef

   • Add the sliced beef to the marinade. Use your hands or a spoon to toss the strips, ensuring every piece is evenly and generously coated.
   • Cover the bowl or seal the bag, pressing out any excess air. Refrigerate for at least 8 hours, but preferably overnight (up to 24 hours) for the most robust flavor. Toss the strips once or twice during marination to ensure even flavor absorption.
4. 4

   Prepare for Dehydration

   • Preheat your oven to its lowest setting, typically between 160-175°F (70-80°C).
   • Remove the beef strips from the marinade and discard the remaining liquid.
   • Lay the strips on a layer of paper towels and pat them dry to remove excess surface moisture. This helps the jerky dry more efficiently.
5. 5

   Dehydrate the Jerky

   • Arrange the beef strips in a single layer on wire cooling racks. Make sure the pieces do not touch or overlap to allow for proper air circulation.
   • Place the wire racks on top of foil-lined baking sheets to catch any drips.
   • Place the baking sheets in the preheated oven. Prop the oven door open slightly with the handle of a wooden spoon to allow moisture to escape.
   • Dehydrate for 3 to 5 hours. Start checking for doneness at the 3-hour mark. The jerky is ready when it is dry and leathery but still pliable enough to bend without breaking.
6. 6

   Cool and Store

   • Remove the jerky from the oven and let it cool completely on the wire racks. It will become slightly stiffer as it cools.
   • For best results, 'condition' the jerky by placing the cooled pieces in a zip-top bag, leaving it partially open for a few hours to allow any residual moisture to equalize.
   • Store the finished jerky in an airtight container or vacuum-sealed bag in the refrigerator for up to one month.