Mexican Heat Beef Jerky

• Gluten free

• Meat

  • 1 lb Beef eye of, round

• Produce

  • 1/2 tsp Garlic powder
  • 3 Serrano peppers

• Condiments

  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1/2 tsp Paprika, smoked
  • 2 tsp Red pepper flakes

• Oils & Vinegars

  • 1/4 cup Red wine vinegar

Found on jerkyholic.com

Ingredients

• 1lb beef eye of round
• 2 tbsp worcestershire sauce
• ½ tsp garlic powder
• 1 tbsp brown sugar
• ½ tsp smoked paprika
• 2 tsp red pepper flakes
• 3 Serrano peppers diced (seeds left in)
• ¼ cup red wine vinegar

Directions

• Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
• While the meat is in the freezer, combine the worcestershire sauce, garlic powder, brown sugar, smoked paprika, red pepper flakes, diced Serrano peppers, and red wine vinegar in a bowl or ziplock bag and mix well.
• Remove the meat from the freezer and slice ¼ strips against the grain. Cut with the grain for more chew.
• Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
• After the meat has finished marinating, remove from refrigerator and strain excess marinade and pat dry the beef strips with paper towels
• Dry with your favorite jerky making method. I used my dehydrator and dried for 5 hours at 160 degrees.
• The jerky is finished when it bends and cracks, but does not break in half.