Sonoran Beef Jerky, at home

Name: Sonoran Beef Jerky, at home
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Cuisine: American, Latin American
Ingredients: 2lb sirloin, 1mm slices; Salt, to taste; Pepper, to taste; Chiltepin, to taste; Lime, optional; Mesquite wood chips, recommended but optional

3 steps

Prep:1hCook:3h

While I now live far from Sonora, Mexico, where I am from, I often miss this quick and healthy snack. Has a dryness and brittle texture but full of flavor and easy to go. While I have no grand power of the desert sun to make this, this is a close approach in a cold, humid place.

Updated at: Sat, 14 Sep 2024 08:04:12 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories457.7 kcal (23%)

Total Fat28.8 g (41%)

Carbs0.4 g (0%)

Sugars0.2 g (0%)

Protein46.1 g (92%)

Sodium312.1 mg (16%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 lbsirloin

recommended but optional

Instructions

Step 1

Marinade the meat slices in salt and pepper for at least 1 hour and best up to 24 hours. Optional in marinade: lime (to tenderize), chiltepín (adds a friendly kick)

FridgeCool

Chiltepin

pepper

salt

lime

sirloin2 lb

Step 2

(Optional) Smoke the raw meat slices in Mesquite for that woody aroma for 5 minutes with heat on and 5 minutes with heat off. Tip: wrap the wood chips in aluminum foil, leaving vent. Place in a pot with lid, and turn on stove for about 10 minutes to produce smoke. Warning: the kitchen will smell like wood smoke.