New mexico green chile beef jerky recipe: 60 photos
Green Chile Beef Jerky - Made with New Mexico
New Mexico Style Beef Jerky With Hatch Green Chile
Green Chile Beef Jerky — All-Natural New Mexico Beef
FAQ
Place the whole bag into the fridge to thoroughly marinate for up to 24 hours, but no fewer than 4 hours. The longer you marinate, the deeper your flavor and tenderizing action. The most convenient process is to simply refrigerate overnight and start your next step, the drying process, on the following day.
Even so, beef jerky is expensive. Beef jerky is so expensive because it uses a lot of quality meat to make just a little bit of jerky, the process takes resources and employees' time, and beef jerky producers often buy from the beef industry and the price of beef can be expensive.
The most common New Mexico chile plants are the 'New Mexico 6-4', 'Big Jim', 'Sandia', 'No. 6', and 'No. 9' cultivars. The improved 'Heritage 6-4', 'Heritage Big Jim', and 'Sandia Select' cultivars provide a better yield and uniformity.
Of course, the easiest answer to the question, “why is beef jerky so good” is simply that it tastes delicious. My beef jerky, in particular, is made from the leanest cuts of beef that are seasoned with the highest quality ingredients and then smoked using real wood.
For most beef jerky recipes, a marination time of 12 to 24 hours strikes a good balance between flavor infusion and texture. If using a highly acidic marinade or if the meat slices are particularly thin, limiting marination to 4 to 6 hours can prevent the meat from becoming too soft or mushy.
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Mike Karabeini
Hey foodies! I'm Mike, a chef who loves making cooking simple. My site is packed with easy recipes that anyone can master. No complicated ingredients or fancy techniques - just delicious food made simple. From quick dinners to cool party snacks, I'll show you how to cook like a pro. Ready to make something tasty? Let's get cooking!
