Sonoran Beef Jerky, at home

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.

Good

% Daily Values based on a 2,000 calorie diet

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)

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.

Step 3

Place the meat in dehydrator, all extended, leaving room for air. Dehydrate at 160F for at least 3 hours or until brittle.