Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
2 pounds
Prep time
Dehydrating time
6 hours
Ingredients
- 4 lbs. beef brisket
- 2 dried Anaheim
- 1 tbsp sea salt
- 2 limes
macros
Instructions
- Trim the brisket and cut against the grain into slices of about 1/4 inch (6 mm) thickness. Place in a bowl and set aside.
- Prepare a skillet and toast the chile in it for about 30 seconds per side. Remove stem and seed from the chile when cool.
- Break the chile pods into pieces and grind into a fine powder of desired consistency.
- Add the chile powder to a bowl and mix it with the fine sea salt.
- Add the chile-salt mix to the sliced beef brisket.
- Squeeze the lime juice over the beef and toss it all together to coat the beef as evenly as possible.
- Cover up the bowl and place it in the fridge for 3 hours or more.
- Set the sliced meat on your dehydrator racks.
- Ensure there's no overlapping.
- Set your dehydrator temperature to 145°F (63°C) and dehydrate for 2-3 hours. You may have to shuffle your dehydrator trays to ensure a uniform dehydration process.
- When done, the sliced beef will be firm yet pliable.
- Allow the beef jerky to cool before transferring into a covered container that allows a bit of airflow.
