Big Red and Chipotle Beef Jerky
This beef jerky recipe is made with Big Red soda and chipotles in adobo sauce, giving it a balance of sweet and heat for true bold flavor.
Servings: 64 pieces
Ingredients
- 2 1/2 lbs eye of round roast thinly sliced
- 20 oz Big Red soda
- 1 cup soy sauce
- 7 oz canned chipotles in adobo sauce
- 1/4 cup brown sugar
- 1 tsp salt, pepper, garlic blend (SPG)
- 1/2 tsp pink curing salt #1
Instructions
- Trim: Trim fat and silver skin off the roast. Discard. Freeze the roast for 30 minutes.
- Make Marinade: Combine the Big Red, soy sauce, chipotles with sauce, brown sugar, SPG and curing salt in a large bowl.
- Marinate: Slice the eye of round roast into 1/8-inch thick slices. Place in a large zip-top bag. Pour in the marinade. Seal, removing excess air. Refrigerate for 24 hours.
- Dry: Remove each piece of meat from the marinade. Place on paper towel-lined sheet pans in a single layer. Pat the tops dry with paper towels. Although not required, for best results, refrigerate uncovered for one more day.
- Smoke: Heat your smoker to 200F degrees. Place the meat on jerky mats or racks. Smoke for 1 hour and 15 minutes to 1 hour and 30 minutes.
Notes
Freezing the roast for 30 minutes makes it easier to slice into thin pieces.
After the meat marinates, you don't have to let it rest another day, but I find it helps dry the meat out, providing a tender texture.
To cook this on a Ninja Grill, set the grill function to dehydrate and the temperature to 180F degrees. Place the meat in a single layer in the air crisper basket and smoke for 1 hour and 15 minutes.
Nutrition
Calories: 37kcal | Carbohydrates: 3g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.4g | Cholesterol: 11mg | Sodium: 268mg | Potassium: 69mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 0.2IU | Calcium: 5mg | Iron: 1mg