Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 408 kcal | 116 kcal |
| Protein | 57.6 g | 16.3 g |
| Fat | 14.3 g | 4.1 g |
| saturated | 5.2 g | 1.5 g |
| Carbohydrate | 4.2 g | 1.2 g |
| sugars | 2.9 g | 0.8 g |
| Fibre | 0.3 g | 0.1 g |
| Sodium | 841 mg | 239 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
- 1.9 kg beef top round or bottom round, fat trimmed, sliced into 1/4 inch (6 mm) thick slices
- 1 cup soy sauce
- 2 cups fresh lime juice
- 2 to 4 canned chipotle peppers in adobo sauces
- 2 teaspoons chilli powder
- 2 cups Mexican beer
Instructions
- Scrape the seeds and the pale ribs out of the chipotles before they go in the blender. The heat lives in the ribs, and left in, a single pepper will bury everything the smoke is doing.
- Blend the soy, lime juice, chipotles, chilli powder and beer until no flecks of skin remain. Any surviving piece of pepper will settle against one strip of beef and burn that spot alone.
- Let the blended marinade stand for a few minutes before you use it. Beer foams under a blade, and poured straight over the meat half the bag is froth rather than liquid.
- Pour it over the beef and refrigerate for the working day, no longer. A cup of lime juice is a great deal of acid, and past that the surface of the meat starts to cook and then dries into a grey crust.
- Shake each strip off over the bowl and lay it flat with clear space around it. This marinade is thin and dark, and a puddle under a strip burns onto the tray before it evaporates.
- Dry at 67 °C for 8 hours. The chipotle smell carries through the house for the first couple of hours and then settles, which is worth knowing before you start one of these in the evening.
- Cool a strip and bend it: it should crack white along the fold without snapping in two. Take your test strip from the middle of a tray, since the outer ones catch more air and finish first.
- Store it cooled and sealed — a fortnight in the cupboard, three months in the fridge. Beer and lime leave the meat slightly wetter than a dry cure does, so look in the jar after a few days and dry anything that has gone limp.
