Smoky Asada Beef Jerky
Smoked paprika, chili and cumin
Serving Size
8
Active Time
~20 min
Total Time
~5 hrs 20 min
Ingredients
- 1 lb beef top round
- Smoky asada marinade:
- ¼ cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
From Your Pantry
None
Equipment
gallon-size resealable plastic bag
Brava metal tray
Brava glass tray
Nutrition Information
Allergens: Fish (anchovies), Soy, Wheat (Gluten)
-
1
Slice beef
- Slice beef into thin slices against the grain, about ¼-inch thick pieces and set aside.
-
2
Make marinade
- For best results, season beef at least 8 hours or up to 24 hours before dehydrating.
- In resealable plastic bag, combine soy sauce, Worcestershire sauce, smoked paprika, garlic powder, chili powder, cumin, salt and cayenne pepper.
- Add sliced beef and mix to coat well.
- Refrigerate until ready to cook.
-
3
Prep trays
- Pat beef dry with paper towels.
- Place slices on Brava metal tray and Brava glass tray in one even layer.
-
4
Dehydrate
- Slide metal tray into top shelf.
- Slide glass tray into bottom shelf.
- Press green button to begin dehydrating.
- Note: You will flip jerky after 3 hours.
- Once Brava notifies you, carefully pull both trays out and turn beef strips over.
- Slide metal tray into top shelf.
- Slide glass tray into bottom shelf.
- Press green button to continue dehydrating.
-
5
Finish & serve
- Carefully remove trays from Brava and check jerky. Jerky should be dry on both sides, but still pliable.
- When food is done, cool to room temperature and serve.
- Jerky can be stored at room temperature in a dark, dry place for up to 1 week in a sealed plastic bag.
