Smoky Asada Beef Jerky

Smoky Asada Beef Jerky

Smoked paprika, chili and cumin

Brava

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)

Tags

  • Two Tray Cooks
  • Kid Friendly
  • Beef
  • Dairy Free
  • Glass Tray
  • Keto
  • Metal Tray
  • Mexican
  • Recipes
  • Snack
  • Weekend

  1. 1

    Slice beef

    • Slice beef into thin slices against the grain, about ¼-inch thick pieces and set aside.

  2. 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. 3

    Prep trays

    • Pat beef dry with paper towels.
    • Place slices on Brava metal tray and Brava glass tray in one even layer.

  4. 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. 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.