Craving a protein-packed snack that goes beyond the ordinary? Look no further than Chef Garrett's innovative take on classic beef jerky! This recipe, featured in our Sunday Supper Series, utilizes Momo's Michelada Mix, a unique blend of fresh lemon juice, peppers, and all-natural spices (check out www.momosmicheladamix.com for more info!), to elevate your jerky game. Momo's Michelada Mix adds a surprising tang and depth of flavor, making this jerky perfect for any occasion – from weekend adventures to after-work gatherings.
Momo’s Beef Jerky
what you need
1-2 cups Momo’s Michelada mix
1.5-2 lb. Flank steak or sirloin
1 tbsp HEB brisket rub
1 tbsp soy sauce
Dehydrator or oven
HOW IT'S DONE
Briefly place the steak in the freezer to make easier to cut(10-20 minutes). Cut the steak into 2-3 inch long pieces against the grain(this part is crucial). Place in a large mixing bowl.
Add in Momo’s, HEB brisket rub, and soy sauce then mix until evenly coated and nearly all the meat is covered. Cover and refrigerate for atleast 12 hours.
Place the strips on a paper towel to dry briefly so there are not too many drippings(if using an oven you will need a baking sheet under the grate the jerky is on. Space out the strips evenly on the dehydrator grates so that the pieces are not overlapping.
Set your dehydrator to 165 degrees and cook for 4 hours. Longer for thicker pieces.
Remove and let cool for 10-15 minutes and enjoy!
Store in an airtight bag for up to 3 weeks!
Rating: 10/10
Difficulty: 6/10
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