Mesquite Smoked Beef Jerky

Name: Jerky Mesquite
Total time: 7 h
Ingredients: 20 g Nitritpökelsalz (0,5%); 8 g Geräuchertes Paprikapulver; 5 g Kreuzkümmel, gemahlen; 5 g Schwarzer Pfeffer, grob; 4 g Knoblauchpulver; 3 g Zwiebelpulver; 2 g Cayennepfeffer

DehydratingBeefDehydratingMedium7–9 hrs70 °CMesquite

This jerky combines intense mesquite smoke notes with a bold southwestern spice profile of cumin and smoked paprika. The meat is first cured and then dried in a dehydrator with mesquite smoking chips for a deep, earthy aroma. A robust jerky for fans of classic American BBQ flavor.

Ingredients(for 1 kg)

Curing salt (0.5%)20 g

Smoked paprika powder8 g

Ground cumin5 g

Black pepper, coarse5 g

Garlic powder4 g

Onion powder3 g

Cayenne pepper2 g

Instructions

Preparation & Dry Rub

30 min.

Slightly freeze beef and cut into 4–5 mm strips against the grain. Thoroughly mix all dry spices and curing salt. Rub each meat slice evenly on all sides with the spice mixture.

Dry Curing

12–18 hours

Place rubbed meat strips side by side in a flat container, cover and dry cure at max. 4 °C in the refrigerator for 12–18 hours. The salt draws moisture from the meat and forms a slight brine.

Dehydrating with Smoke

7–9 hours

Pat meat strips dry and spread on dehydrator racks. Place mesquite chips in a smoker box or foil packet near the heating element of the dehydrator or oven. Dehydrate at 70 °C for 7–9 hours with occasional smoke added.

Quality Control & Storage

15 min.

Allow jerky to cool completely. It must bend without breaking while showing white fibers. Keeps 1–2 weeks at room temperature in airtight containers, vacuum-sealed up to 2 months.

Pro Tip

Soak mesquite wood chips in water for 30 minutes beforehand so they smolder slowly and avoid harsh bitterness. Use only a small amount of chips – mesquite smoke can quickly become overwhelming.

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