Chimayo Beef Jerky
Difficulty Level: Master
Courtesy of Traeger
This homemade jerky will kick you right in the huevos. Hit this snack anytime, anyplace just be sure you know what a Chipotle chile is. P.S. It's just a fancy way of saying smoked Jalapeños.
- 4-5 Limes
- 1 chile pepper in adobo sauce, minced
- 2 teaspoons chipotle peppers in adobe sauce
- 1/3 cup soy sauce or Bragg's Liquid Aminos
- 1 QTY. 12 OZ. bottle Mexican beer, such as Corona
- 1/4 cup worcestershire sauce
- 2 TBSP. Morton Tender Quick or 1/2 TSP pink curing salt
- 1-1/2 TSP. ground cumin
- 1 TSP. black pepper, freshly ground
- 2 LBS. beef top or bottom round, sirloin tip, flank steak, or wild game, trimmed
- 2 cloves garlic, peeled, and coarsely chopped
Halve and juice the limes, saving four juiced halves for the marinade. You should have about 1/2 cup of juice.
In a blender or mini food processor, combine the lime juice, chipotle, adobo sauce, and garlic. Puree the mixture. Pour into a large mixing bowl and slowly add the beer. Stir in the worcestershire, Morton Tender Quick, if using, as well as the cumin and pepper. Stir until the curing salt dissolves. Add the reserved lime rinds.
With a sharp knife, slice the beef into 1/4-inch thick slices against the grain, and then into strips about 1-inch wide. (This is easier if the meat is partially frozen.) Trim any fat or connective tissue.
Put the beef in the mixing bowl and agitate gently to coat each piece of meat with the marinade. (Alternatively, put the meat and marinade in a large resealable plastic bag.) Cover and refrigerate for eight hours.
When ready to cook, start the Traeger grill on smoke with the lid open until the fire is established (4-5 minutes).
Remove the beef from the marinade and discard the marinade. Arrange the meat in a single layer directly on the grill grate.
Smoke for 4-5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.
Serve loaded with your favorite toppings. Enjoy!
Transfer to a resealable plastic bag while the jerky's still warm. Let the jerky rest for an hour at room temperature. Squeeze any air from the bag and refrigerate the jerky. It will keep for several weeks. Enjoy!
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