{edible gift} Spicy Chipotle Beef Jerky

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The finished product.

Around the holidays I give and receive lots of sweets, which is fine, but sometimes you want a little something different. That’s why this year I’ve decided to make some spicy beef jerky for several of our friends.

If you have a food dehydrator (I got mine a few years ago for $5 off Craigslist) and a good butcher, making beef jerky is a cinch. The quantity we usually get (around 2.5 pounds of eye-round) fits perfectly (although snug) on our four, round dehydrator trays.

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Delicious (and inexpensive) seasonings.

This recipe is based on ratios, so it doesn’t really matter how big a piece of eye-round you get. My husband says that 2.5 pounds will make about a pound once it’s done. The overpriced packets you get in the store are merely ounces, so depending how many people you are giving this to, you may only have to make a few batches. This particular batch filled 6 sandwich baggies 3/4 of the way full, just to give you an idea.

Here is where you need the good butcher though. You want to have them cut the meat for you, in about 1/8″ thick slices. Let them know you are making jerky, and they should cut it against the grain for you. We always go to Sanders’ Meat in Ballston Spa and we’ve never had a problem with this.

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Strips of meat, ready to be seasoned.

You are going to cut each piece into strips about 3/4″ to 1″ in width. If there is any fat around the outer parts of the meat, you can trim it at this time. Place all cut strips into a large bowl.

Next you will add your salt and seasonings. For this we used garlic and onion powders and chipotle peppers in adobo sauce. Sometimes we make teriyaki jerky, and then we use this marinade recipe.

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You want to finely dice the hot peppers. They almost turn into a paste.

RECIPE: SPICY CHIPOTLE BEEF JERKY

For each kilogram of beef you will need

  • 50 grams salt
  • 5 grams onion powder
  • 5 grams garlic powder
  • 60 grams chipotle peppers in adobo sauce (look for it in the Hispanic foods section of the grocery)

METHODS
When everything is in the bowl, use your hands to massage it all in. Cover with plastic wrap and put in the fridge overnight. The next day you will lay the strips flat, in a single layer, on each insert of your dehydrator. Put it on the lowest setting and let it run for about 8 hours. Check it when it’s done, and if it still seems too soft, let it keep going.

That’s it! You only spent about 20 minutes getting it ready and now you are done. Hope that makes your gift giving a bit simpler this year.

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Categories: Edible Gifts, From Scratch Holidays, Meat, recipe

Author:Erika T.

Mom to Jack (lover of Legos) and wife to Chris (Naval nuclear mechanic) who keeps track of her family's DIY adventures at ourDIYlife.com. As a child of an Italian mother, Erika loves food in all its forms. She's also passionate about the fiber arts, sewing, photography, and writing. She can be seen skating with the Albany All Stars Roller Derby League where she proudly sports her "No Farms No Food" sticker on her helmet. Her day jobs include managing several social media accounts & a myriad of things for Kilpatrick Family Farm. Someday she and her family plan to have a sustainable farm of their own.

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9 Comments on “{edible gift} Spicy Chipotle Beef Jerky”

  1. December 4, 2012 at 6:07 am #

    Great idea. Sweets are kind of overwhelming this time of year… jerky is a nice balance. I’ve been meaning to try this using a heart that’s been lingering in my freezer…

  2. December 6, 2012 at 5:47 pm #

    Wow, I have a dehydrator and didn’t even think of giving jerky as a gift. Definitely doing that this year, thanks for the idea! (And the recipe, definitely trying this one)

  3. December 10, 2012 at 9:58 am #

    I love me some good jerky. I’m going to definately try your recipe .. like .. now.

  4. December 10, 2012 at 7:34 pm #

    Thanks everyone! Yeah it’s just so easy and the people who have already received it (I gave some gifts pretty early this year) say they love it.

  5. December 14, 2012 at 10:37 am #

    I cracked open a can of Chiles in Adobo last night for another recipe.. and I’m totally making this over the weekend.

Trackbacks/Pingbacks

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