Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 501 kcal | 142 kcal |
| Protein | 48.4 g | 13.7 g |
| Fat | 32.6 g | 9.2 g |
| saturated | 12.9 g | 3.7 g |
| Carbohydrate | 0 g | 0 g |
| sugars | 0 g | 0 g |
| Fibre | 0 g | 0 g |
| Sodium | 1014 mg | 288 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 2.6 kg beef brisket
- 3 dried Anaheims
- 1 1/2 tablespoons (23 ml) sea salt
- 3 limes
Instructions
- Trim the brisket and cut against the grain into slices of about 6 mm thickness. Place in a bowl and set aside.
- Prepare a frying pan and toast the chilli in it for about 30 seconds per side. Remove stem and seed from the chilli when cool.
- Break the chilli pods into pieces and grind into a fine powder of desired consistency.
- Add the chilli powder to a bowl and mix it with the fine sea salt.
- Add the chilli-salt mix to the sliced beef brisket.
- Squeeze the lime juice over the beef and toss it all together to coat the beef as evenly as possible.
- Cover up the bowl and place it in the fridge for 3 hours or more.
- Set the sliced meat on your dehydrator racks.
- Ensure there's no overlapping.
- Set your dehydrator temperature to 63 °C and dehydrate for 3 hours.
- When done, the sliced beef will be firm yet pliable.
- Allow the beef jerky to cool before transferring into a covered container that allows a bit of airflow.
