Southern Chipotle Jerky gives you a kick of spice and a mellow background taste.
I’ve been diving into food blogs lately and discovering just how much goes into running one well — from SEO and title tags to plugins and photography. That research has given me a new appreciation for people who spend hours developing recipes, styling photos, and maintaining sites so readers can enjoy polished, useful content.
I’m planning some changes here: better photography, refined layouts, and fresh ideas to improve the blog for you. But enough about that — let’s get to the Southern Chipotle Jerky recipe.
This recipe starts with a lean cut — I used beef eye of round — and intentionally omits soy sauce so the marinade stays subtle and delicious. I add a bit of chipotle chili powder to the marinade for depth, but the primary heat comes from sprinkling additional chipotle on the strips right before drying. I prefer a moderate spice level, but if you love intense heat, coat the slices liberally before dehydrating.
This is one of my favorite jerky recipes — I highly recommend giving it a try. Let me know how it turns out; I love hearing feedback.
Southern Chipotle Jerky
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Ingredients
Lean Beef
- 1 lb eye of round
Marinade
- 3 tablespoon worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon chipotle chili pepper
- 2 teaspoon liquid smoke (mesquite)
- ¼ cup water
Optional
- ¼ teaspoon Curing Salt (Prague Powder #1)
Topping:
- 1 tablespoon chipotle chili pepper
Equipment
Instructions
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Choose a lean cut and trim all visible fat. Partially freeze the trimmed meat for an hour or two to make slicing easier.
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While the meat chills, mix ¼ cup water, 3 tablespoons Worcestershire sauce, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon black pepper, ½ teaspoon chipotle chili pepper, and 2 teaspoons mesquite liquid smoke in a medium bowl.
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Slice the partially frozen meat against the grain to between 1/8″ and 1/4″ thick.
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Place the slices in the marinade and refrigerate for 6–24 hours for best flavor.
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When marinating is complete, remove the meat and pat dry with paper towels. Sprinkle the remaining 1 tablespoon of chipotle chili pepper over the slices — use more for extra heat or less for a gentler spice.
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Dry the strips using your preferred method. I used a dehydrator, arranging slices on racks so they don’t overlap. Dry at 160°F for 3 hours, then at 95°F for another 3 hours, or until done.
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The jerky is ready when it bends and cracks but doesn’t break. Allow it to cool completely before storing in airtight containers.
Nutrition
For more detailed directions on making jerky in an oven, dehydrator, or smoker, check the Jerky Making Methods page on the blog for step‑by‑step guidance to help you become confident at making jerky.