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A classic Southwest snack with a smoky, spicy kick. Tender strips of beef are marinated in a bold New Mexico red chile sauce and slowly dehydrated to chewy perfection.
For 4 servings
Prepare the Beef
Mix the Marinade
Marinate the Beef
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A classic Southwest snack with a smoky, spicy kick. Tender strips of beef are marinated in a bold New Mexico red chile sauce and slowly dehydrated to chewy perfection.
This southwest recipe takes 260 minutes to prepare and yields 4 servings. At 305.71 calories per serving with 43.65g of protein, it's a moderately challenging recipe perfect for snack.
Prepare for Dehydration
Dehydrate the Jerky
Cool and Store
Replace the brown sugar with 3 tablespoons of honey or maple syrup for a different kind of sweetness and a slightly stickier finish.
Substitute the New Mexico red chile powder with ancho chile powder for a milder, fruitier flavor, or chipotle powder for a smokier, more intense heat.
Add the zest and juice of one lime to the marinade for a bright, acidic note that cuts through the richness of the beef.
If you don't have liquid smoke, you can use 1 teaspoon of smoked paprika to add a smoky flavor to the marinade.
Beef jerky is packed with protein, which is crucial for building and repairing tissues, supporting muscle growth, and keeping you feeling full and satisfied.
This jerky provides a significant amount of heme iron, a type that is easily absorbed by the body. Iron is essential for creating red blood cells that transport oxygen, helping to prevent fatigue and boost energy levels.
Beef is a great source of zinc, a mineral vital for a healthy immune system, wound healing, and cell growth. A serving of jerky can help you meet your daily zinc requirements.
The jerky is perfectly dehydrated when it's dry to the touch and leathery. A good test is to bend a piece; it should bend and crack slightly but not snap in half. If it snaps, it's over-dried. If it's still soft, it needs more time.
Absolutely! A food dehydrator is ideal for making jerky. Arrange the marinated strips on the dehydrator trays and follow the manufacturer's instructions, typically setting it to 160°F (70°C) for 4 to 6 hours.
After cooling completely, store the jerky in an airtight container, zip-top bag, or vacuum-sealed bag. It will last for 1-2 weeks at room temperature or up to a month in the refrigerator. For longer storage, you can freeze it.
It can be a healthy snack in moderation. It's very high in protein and a good source of iron and zinc. However, it's also high in sodium due to the soy and Worcestershire sauces. Making it at home allows you to control the ingredients, like using low-sodium soy sauce.
A 50g serving of this homemade Red Chile Beef Jerky contains approximately 250-270 calories, depending on the fat content of the beef and the amount of marinade absorbed.