Mexican dried beef
Discover the intense flavors of Mexico with this aromatic beef jerky recipe. The combination of smoked paprika, cumin, and fresh lime gives the dried beef its distinctive character – perfect as a protein-rich snack or for on the go.
Ingredients
- ½ kg beef rump or beef brisket
- 2 tablespoons sweet or smoked paprika powder
- 1½ teaspoons of table salt or 1 tablespoon of kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon of crushed dried oregano leaves
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon hot chili powder
- 2 tablespoons of fresh lime juice (optional)
- 1 tablespoon fresh lime zest or 1 teaspoon dried lime zest (optional)
preparation
- Mix paprika, salt, cumin, oregano, onion powder, garlic powder, chili powder and lime zest (if using) in a bowl.
- Clean the meat and cut it into even squares or strips. If using lime juice, rub it into the meat and then massage in the spice mix. Alternatively, rub the spice mix directly onto the meat.
- Cover and marinate in the refrigerator for 8 to 48 hours. The longer the marinating time, the more intense the flavor.
- Remove the meat from the marinade and pat dry with kitchen paper. Arrange the pieces of meat on the drying trays without them touching.
- Dry the meat for 6 to 9 hours at 64 to 85°C until it reaches the desired consistency.
- Turn off the dehydrator and place the trays in the open air. Dab off any visible oil droplets with paper towels. Let cool for about 30 minutes, until the meat is no longer warm.
storage
- Store for 1 to 2 weeks at room temperature (20°C) in an airtight container in a dark, dry place.
- Store in the refrigerator for 1 to 2 months
- Frozen for 6 months in the freezer
Pro tip
For extra tender jerky, slice the meat against the grain. Want a more intense flavor? Extend the marinating time to up to 48 hours. The combination of smoked and sweet paprika ensures a well-balanced depth of flavor.
