Jerky Mexicana, from your Friends in the South


2 pounds lean beef
1 teaspoon salt
½ teaspoon oregano
2 teaspoons chili powder
½ teaspoon paprika
½ teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon coarse black pepper
½ teaspoon crushed red pepper
1 teaspoon barbecue sauce
1 cup water


Mix all ingredients thoroughly in a large ceramic or plastic bowl. Submerge meat completely in marinade after cutting it into standard jerky-sized strips. Cover the bowl with a lid or suitable wrapping such as wax paper and refrigerate overnight. The following morning, remove the meat from the marinade and dab with paper towel to ensure that all excess moisture is removed. Cook in conventional oven at 175 degrees, turning after 3 hours and removing between 5 and 6 hours, depending on preferences for hardness. If using a food dehydrator, assume drying time to be in the 5 to 8 hour range.

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