Ingredients
- 2 pounds (900 g) London broil
- 1/2 cup (120 ml) bourbon
- 1/2 cup (90 g) brown sugar
- 1 can chipotles in adobo sauce, pureed
- 2 tablespoons (30 ml) Worcestershire sauce
- 1/2 cup (120 ml) apple cider vinegar
- 2 tablespoons (15 g) onion powder
- 1 teaspoon ancho powder
- 1 teaspoon cayenne
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Wrap the London broil in plastic wrap and place into the freezer for about an hour to partially freeze. This will make slicing much easier.
- Pull it out, set it onto a cutting board and slice it into 1/4-inch (6-mm) strips. Thicker strips will take longer to dehydrate.
- In a large mixing bowl, mix the bourbon, brown sugar, chipotles, Worcestershire sauce, vinegar, onion powder, ancho powder, cayenne, paprika, oregano, garlic powder, cumin, salt and pepper. Place the sliced beef strips into a large, sealable baggie, and pour the marinade over it. Seal it up, and massage the marinade into the beef with your hands. Get it in there good. Refrigerate for at least 5 hours, or overnight.
- Drain the marinade and throw it away. Spread the beef strips out onto baking sheets and bake them for 10 minutes at 350 degrees Fahrenheit (177 degrees Celsius).
- Spread the beef strips out evenly onto your dehydrator trays.
- Dry at 160 degrees Fahrenheit (71 degrees Celsius) for 6 to 8 hours, or until dried through. Flip them after 4 hours. Blot them with a paper towel if you see any moisture oozing out. The resulting jerky should be pliable and should not snap when bent with your fingers.
- Let them cool, and then wipe away any residual moisture.
- After they’ve cooled, store them in airtight containers or enjoy them right away.
More recipes from "The Spicy Dehydrator Cookbook":
Credit from The Spicy Dehydrator Cookbook by Michael Hultquist, Page Street Publishing Co., 2018. Photo credit: Patty Hultquist
According to The Spicy Dehydrator Cookbook (YCMedia, 2018)
preserving foods by drying them in the sun has been a practice since the earliest times and now modern cooks armed with technologically advanced dehydrators are dehydrating foods more than ever. Chilihead and author Michael Hultquist, has created 95 recipes for spicy jerkies, hot sauces, fruit leathers and more.
London broil is one of my go-to meats for jerky. It has a low fat content, which is ideal for making jerky, and it holds onto the flavors of your marinade quite nicely. This particular marinade is like a deep, savory barbecue sauce. It is nicely smoky from the chipotle peppers in adobo and bourbon, made slightly sweet with brown sugar and perfected with some of my favorite seasonings.
