Now, if you are intolerant to sulfur, you may not be able to have this, but if you are ok with it, this was pretty easy to make and delish! I have been looking for things to make for travel, and this just went to the top of my list!
- 3 pounds very lean beef, trimmed of all fat
- 2 tablespoons sea salt
- 1 tablespoon green peppercorns, ground (you can use black pepper as well, but I like the green peppercorn’s earthy taste here)
- 1 tablespoon cayenne pepper
- 1 tablespoon chipotle pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Cut the meat into strips 1-inch wide and 1/2-inch thick, and spread on baking sheets. In a bowl, mix the seasonings. Salt and season the meat evenly and heavily on both sides. Cover the meat completely on each side – don’t worry if you don’t use all the spices, just be sure the meat is well coated on both sides. Refrigerate, covered, overnight.
Preheat the oven to 200 degrees F.
Cook the meat until it is completely dried, 6 to 8 hours, turning as needed to dry uniformly. Remove from the oven and allow to cool. Eat as desired, or keep tightly covered, refrigerated, for up to 1 month.
Except you will never have it around for a month. This version is pretty spicy, you can pull back on the peppers if you don’t like it quite so hot. I am totally planning a camping trip so I can bring this…..