Red Chile Beef Jerky
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
6 steps. 240 minutes total.
- 1
Step 1
- a.Prepare the Beef
- b.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.
- c.Using a very sharp knife, slice the beef against the grain into thin, uniform strips about 1/8 to 1/4 inch thick.
- d.Carefully trim off any visible fat from the strips, as fat does not dehydrate well and can cause the jerky to spoil faster.
- 2
Step 2
- a.Mix the Marinade
- b.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.
- c.Whisk thoroughly until the brown sugar and all the powdered spices are completely dissolved into the liquid.
- 3
Step 3
- a.Marinate the Beef
- b.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.
- c.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
Step 4
- a.Prepare for Dehydration
- b.Preheat your oven to its lowest setting, typically between 160-175°F (70-80°C).
- c.Remove the beef strips from the marinade and discard the remaining liquid.
- d.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
Step 5
- a.Dehydrate the Jerky
- b.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.
- c.Place the wire racks on top of foil-lined baking sheets to catch any drips.
- d.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.
- e.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
Step 6
- a.Cool and Store
- b.Remove the jerky from the oven and let it cool completely on the wire racks. It will become slightly stiffer as it cools.
- c.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.
- d.Store the finished jerky in an airtight container or vacuum-sealed bag in the refrigerator for up to one month.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slicing against the grain results in a more tender jerky. Slicing with the grain will produce a much chewier, traditional-style jerky.
- 2Partially freezing the beef is the secret to achieving paper-thin, even slices.
- 3For a smokier flavor, use a smoked paprika or chipotle powder in addition to the liquid smoke.
- 4Don't overcrowd the racks. Good air circulation is essential for evenly dried jerky.
- 5The exact drying time will vary based on your oven's temperature, the humidity in your kitchen, and the thickness of the beef slices.
- 6If you own a food dehydrator, follow the manufacturer's instructions, typically setting it to 160°F (70°C) for 4-6 hours.
Adapt it for your goals.
Sweeter Version
Replace the brown sugar with 3 tablespoons of honey or maple syrup for a different kind of sweetness and a slightly stickier finish.
Different ChileDifferent Chile
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.
Citrus KickCitrus Kick
Add the zest and juice of one lime to the marinade for a bright, acidic note that cuts through the richness of the beef.
No Liquid SmokeNo Liquid Smoke
If you don't have liquid smoke, you can use 1 teaspoon of smoked paprika to add a smoky flavor to the marinade.
Why this is on our healthy list.
Excellent Source of Protein
Beef jerky is packed with protein, which is crucial for building and repairing tissues, supporting muscle growth, and keeping you feeling full and satisfied.
Rich in Iron
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.
Provides Essential Zinc
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.
Frequently asked questions
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.