Title: Dry Cure Southwest Jerky
Categories: Meat
Yield: 1 Servings
| 1 | ts | Salt |
| 1 | ts | Pepper |
| 1/2 | ts | Cayenne pepper |
| 3 | tb | Chili powder |
| 2 | ts | Cumin |
| 2 | | Cloves garlic minced |
| 2 | lb | Steak sliced thinly |
Combine ingredients and thoroughly mix together. This is a dry marinade so
there is no liquid. Sprinkle the spice mixture on the meat slices and work
into the grain with your fingers. Cover and marinate overnight. Place trays
in the oven and dry at 145'F. for first 4 hrs. then set oven 130'F. until
dry.(4 to 8 hrs.) Jerky should be hard but not brittle. Blot up any fat
that appears with paper towels. *For a chewy texture, slice the meat with
the grain, or across the grain for more tender jerky. Thats all! It may
take a few trys to figure out exactly how long to dry the meat, but you're
still eating while you're trying so it's not that bad. Well, good luck, I
hope that you like it. And, sorry this note is so long.