Mexican Jerky

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#94272

One of the benefits of making homemade jerky is getting to choose between beef, turkey, or whatever else you like. Good luck trying to find a store-bought one as good, especially with a fiery mexican spice like this one.

serves/makes:

ready in:
over 5 hrs

ingredients

1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon crushed dried oregano
1 teaspoon paprika
2 tablespoons Worcestershire sauce
1/4 cup red wine vinegar
1 pound lean meat such as beef, turkey, or pork, thinly sliced

directions

Combine the salt, pepper, chili powder, garlic powder, oregano, paprika, Worcestershire sauce, and red wine vinegar in a bowl. Dip each piece of meat into the marinade to coat it completely. Let excess drip off then place the meat in a shallow glass dish. Pour the remaining marinade over the top. Cover the bowl and refrigerate for 8-12 hours.

Remove the meat from the marinade and pat dry with paper toweling.

Place in a single layer in a dehydrator and dry for 5-6 hours or until done.

Store the jerky in an airtight container.

This can also be done in an oven set at the lowest temp (200 degrees F or lower) for 5-6 hours.