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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice meat across the grain 1/4" slices. | 2. If using whole dried jalepeno's put them into food processor and pulse until well chopped. | 3. Add remaining ingredients into food procesor and mix well. | 4. Transfer dry ingredients to a gallon ziplock bag | 5. Add about 1/3 of the meat slices to bag, close and shake making sure meat is well coated. | 6. Place coated meat onto food dehydrator trays and repeat step 5 until all meat is coated. | 7. Set food dehyrator as directed by manufacture (at least 150 degrees) for 4 - 6 hours depending on how tender you like your jerky (less time more tender). | 8. Finished jerky should be kept in air tight container or bag in the refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	3		cut	1613.6437	3.1188	287.8795	49.9009
brown sugar	1	cup		836.0	215.798	0.264	0.0
tone	1	tablespoon		-	-	-	-
tony chachere seasoning	1	tablespoon		-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
tone	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
red pepper flake	1 -2	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.