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Dehydrated Recipes

Smokey Mexican Jerky | Commercial Dehydrators

The chipotles in this Mexican Jerky impart a distinct smoky flavor. You can f d canned Chipotle peppers in the Latin aisle of most supermarkets. Remember to crape the seeds from the peppers or the heat will overpower the jerky.

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Machine recommendation
Recommended machine
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Serves
Prep time icon
Prep time
6-8 hours
Dehydration time icon
Dehydrating time
6-10 hours
Ingredients
  • 2 pounds (900g) beef top round or bottom round, fat trimmed, sliced into 1/4 inch (6 mm) thick slices
  • 1/2 cup soy sauce
  • 1 cup fresh lime juice
  • 1-2 canned chipotle peppers in adobo sauce
  • 1 tsp. chili powder
  • 1 cup Mexican beer
Ingredients
macros
  • 2 pounds (900g) beef top round or bottom round, fat trimmed, sliced into 1/4 inch (6 mm) thick slices
  • 1/2 cup soy sauce
  • 1 cup fresh lime juice
  • 1-2 canned chipotle peppers in adobo sauce
  • 1 tsp. chili powder
  • 1 cup Mexican beer
Instructions
  1. Place all the ingredients, except for the beef, into a blender and process until smooth.
  2. Pour marinade over meat and refrigerate for 6-8 hours.
  3. Remove from refrigerator and place meat on dehydrator sheets in a single layer.
  4. Dehydrate at 145-160°F (63-71°C) for 6-10 hours.
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Machine recommendation
Main image
Prep time icon
Serves
Prep time icon
Prep time
6-8 hours
Dehydration time icon
Dehydrating time
6-10 hours
Ingredients
  • 2 pounds (900g) beef top round or bottom round, fat trimmed, sliced into 1/4 inch (6 mm) thick slices
  • 1/2 cup soy sauce
  • 1 cup fresh lime juice
  • 1-2 canned chipotle peppers in adobo sauce
  • 1 tsp. chili powder
  • 1 cup Mexican beer
Ingredients
macros
  • 2 pounds (900g) beef top round or bottom round, fat trimmed, sliced into 1/4 inch (6 mm) thick slices
  • 1/2 cup soy sauce
  • 1 cup fresh lime juice
  • 1-2 canned chipotle peppers in adobo sauce
  • 1 tsp. chili powder
  • 1 cup Mexican beer
Instructions
  1. Place all the ingredients, except for the beef, into a blender and process until smooth.
  2. Pour marinade over meat and refrigerate for 6-8 hours.
  3. Remove from refrigerator and place meat on dehydrator sheets in a single layer.
  4. Dehydrate at 145-160°F (63-71°C) for 6-10 hours.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/