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Mingua Beef Jerky Recipe

Mingua Beef Jerky Recipe

Homemade Mingua Beef Jerky Recipe takes just 9 hours total! Easy prep, flavorful marinade, and oven-dried to chewy perfection for the best jerky snack.
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Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Additional Time (Marinating) 4 hours
Total Time 9 hours
Servings: 10
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 2 pounds top round or flank steak, thinly sliced
Rosemary Salt Mixture
  • 1 cup kosher salt
  • 14 sprigs fresh rosemary leaves stripped
  • 8 sprigs fresh sage leaves stripped
  • 3 –5 cloves garlic minced
  • Zest of 1 lemon
Chipotle BBQ Sauce
  • 1 large onion diced medium
  • 1/3 cup malt vinegar
  • 1/2 cup apple cider vinegar
  • 2/3 cup water
  • 2 cups ketchup
  • 2 1/2 tablespoons molasses
  • 6 ounces chipotle peppers in adobo sauce
  • 1/3 cup soy sauce
  • 1/3 cup dark brown sugar
  • 2 tablespoons honey
  • Salt and pepper to taste

Equipment

  • Sharp knife
  • Cutting board
  • Food processor
  • Dehydrator or oven
  • Large mixing bowl
  • Measuring cups
  • Heavy pot
  • Fine mesh strainer
  • Storage containers

Method
 

  1. Pat beef dry with paper towels. Freeze for 30–45 minutes, then slice against the grain into 1/8–1/4 inch strips.
  2. Mix kosher salt, rosemary, sage, garlic, and lemon zest in a bowl. Use your fingers to blend well.
  3. Place beef strips in a large bowl. Sprinkle with the rosemary salt mixture, tossing to coat evenly.
  4. Cover the bowl with plastic wrap and refrigerate for at least 4 hours (overnight for best flavor).
  5. Preheat oven to 170°F (or dehydrator to 165°F). Arrange beef strips on wire racks over baking sheets, making sure they don’t touch. Dry for 4–6 hours, until firm but bendable.
  6. Cool completely. Store jerky in an airtight container at room temp (2 weeks), in the fridge (1–2 months), or freezer (up to 6 months).