Dry Cure Southwest Beef Jerky
Satisfy your snack cravings with this robust and smoky Dry Cure Southwest Beef Jerky recipe, perfect for outdoor adventures or on-the-go munching. Featuring tender slices of beef sirloin or top round, this jerky is infused with a bold blend of spices, including smoked paprika, chili powder, cumin, and a touch of cayenne pepper for a subtle heat. The dry cure method enhances the flavor and ensures a shelf-stable, perfectly seasoned snack with no added preservatives. Whether you prefer tender bites or a chewier texture, this recipe allows you to customize your jerky by slicing against or with the grain. Using a low-temperature oven or dehydrator, these beef strips transform into a satisfyingly savory treat in just a few hours. Store them for up to two weeks and enjoy a protein-packed, Southwest-inspired snack that’s as flavorful as it is convenient.
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Recipe Information
Ingredients
- 2 pounds beef sirloin or top round
- 2 tablespoons kosher salt
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 tablespoon brown sugar
- 0.5 teaspoon red pepper flakes
Instructions
Place the beef in the freezer for 1-2 hours until slightly firm but not frozen solid. This makes it easier to slice thinly.
Using a sharp knife, trim off any visible fat from the beef, then slice it into thin strips about 1/8 to 1/4-inch thick and 3-4 inches long. Cut against the grain for tender jerky or with the grain for chewier jerky.
In a large mixing bowl, combine kosher salt, smoked paprika, ground cumin, chili powder, garlic powder, onion powder, cayenne pepper, black pepper, red pepper flakes, and brown sugar. Mix well to create the dry cure blend.
Add the sliced beef to the bowl with the dry cure mixture. Use your hands to massage the seasoning into the meat, ensuring every piece is evenly coated.
Transfer the seasoned beef strips to a gallon-sized resealable plastic bag or a large, airtight container. Seal tightly and refrigerate for 12-24 hours to allow the dry cure to penetrate the beef.
When ready to dehydrate, preheat your oven to the lowest possible temperature setting (usually around 170°F) or prepare a dehydrator according to the manufacturer's instructions.
Line baking sheets with foil and place an oven-safe wire rack on top. Arrange the beef strips in a single layer on the racks, ensuring they do not overlap.
Place the racks in the oven or dehydrator and dry the jerky for 4-6 hours, flipping the strips halfway through, until the jerky is dry and leathery but still slightly pliable.
Remove the jerky from the oven or dehydrator and let it cool completely. Store in an airtight container or zip-top bag for up to 2 weeks, or in the refrigerator for extended freshness.
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4141 mg | 180% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 9.8 g | ||
| Protein | 247.6 g | 495% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 3188 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
