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Another one of my absolute favourite jerky meats, this Chilli BBQ Beef Jerky is sweet and spicy. If you like your food hot then this one is sure to be a winner! Will last up to a month in an airtight container or up to 2 months if vac packed. Storing in the fridge will make it last even longer.
Chilli BBQ Beef Jerky
1kg round steak or topside
1 cup chilli BBQ sauce
Cut thin strips against the grain. Pound with meat mallet if too thick. You want a thickness of a few millimetres. Combine meat strips with chilli BBQ sauce. Toss and marinate overnight to 24 hours in a ziplock bag, push out the air before sealing.
Lay strips in dehydrator trays, spaced apart. Wipe off any excess marinade with your hands as you go or they will take longer to dry. Dehydrate at 70C for approximately 4-6 hours, rotating trays every hour. Check after 4 hours then take out strips as they are done and set aside and continue dehydrating the rest until all meat is finished.
Remember the less jerky you have in your dehydrator, the quicker it will be ready. The weight of the jerky you end up with will be approximately a third of the weight you started out with.
Chilli BBQ Beef Jerky
Example of meat strips spaced apart
Meat drying away
Last round of jerky making, different flavours to split with my brother and his gf
Nutritional Info (for the whole recipe):
Cals – 1665.7
Fat – 53.8g
Protein – 268g
Total Carbs – 27.4g
Fibre – 10.2g
Sugar – 11.2g
Net Carbs – 17.2g
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