Dried beef, or beef jerky, was originally created to preserve fresh beef and has a long history in the US. It was traditionally prepared by curing in the sun or by smoking over a fire. In New Mexico, dried beef is prepared very thin and crispy and is influenced by Navajo and Pueblo cookery. Called carne seca in Spanish, dried beef is often used as a filling in enchiladas, chimichangas, and tacos in the Mexican restaurants of Tucson, Arizona. This recipe uses dried Anaheim or New Mexico chilies for a mild heat.
Recipe Servings: 4
Prep Time
30 minutes
+ 3 hours resting
+ 3 hours resting
Cook Time
Total Time
3 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 dried Anaheim or New Mexico chili pepper
- ½ Tbsp fine sea salt
- 2 lbs beef brisket, well-trimmed against the grain and sliced ½-inch to ¼-inch thick
- 1 lime, halved
Directions
- Toast the chili pepper in a dry skillet over medium heat for about 1 minute, flipping halfway.
- Let the pepper cool to room temperature before removing the stem and seeds, and breaking the pod into pieces.
- Pulverize the chili pepper to the consistency of a fine powder using a spice grinder.
- Combine the chili powder and salt in a small bowl.
- Place the sliced beef in a shallow bowl and coat with chili-salt mixture.
- Squeeze lime over meat and work with hands to mix well.
- Cover and refrigerate for at least 3 hours, or overnight.
- If using a dehydrator, place the slices on the racks, preventing overlapping, and insert the racks with plenty of space between. Dehydrate about 2 hours and 30 minutes at a temperature of 145°F, rotating racks halfway through drying.
- If using a smoker, place the slices on the racks, preventing overlapping, and insert the racks with plenty of space between. Smoke for about 2 hours 30 minutes at a temperature of between 140°F and 160°F, rotating the racks halfway through drying.
- Remove the finished jerky and let cool to room temperature.
- Store for up to 6 weeks.
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