The BEST Southwest Chili Beef Jerky Recipe You'll EVER Try

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

liquid smoke

💰Cheaper: smoked paprika

Smoked paprika adds a similar smoky flavor.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a vegan alternative.

Prepare the marinade by combining 1/4 cup Worcestershire sauce, 1/4 cup soy sauce, 1 tablespoon brown sugar, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/2 teaspoon ground oregano in a bowl.

Trim the fat from the bottom round beef, which is a very lean cut of meat.

Cut the beef in half and slice it long ways into jerky slices.

Place the beef slices into a vacuum marinade tumbler. If you don't have one, use a Ziploc bag and refrigerate for a couple of hours to overnight to marinate.

Pour the marinade over the beef in the tumbler, ensuring all slices are coated.

Vacuum seal the tumbler and let it marinate for 15 minutes.

Prepare the dehydrator (Nesco FD80) for drying the beef.

Place the thinly sliced beef on the dehydrator trays.

Set the dehydrator to the appropriate temperature and dry the beef for about 2 to 2.5 hours, checking for doneness.

Once done, remove the jerky from the dehydrator and let it cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens