North African Harissa Jerky (mensjournal)

2.5 lbs eye of round or bottom round beef
2 T kosher salt
1 T brown sugar
1 T ancho chile powder
1 T smoked paprika
2 t garlic powder
1 t cumin seeds
1 t coriander seeds
1/2 t caraway seeds
1/4 t cayenne

Place beef in freezer for about 2 hours until firmed up for easier slicing. While beef is freezing, preheat a pan on medium heat, then toast cumin, coriander, and caraway seeds for a few min, shaking the pan frequently until toasted and aromas are released. Grind the toasted spices in a spice grinder or mortar and pestle. Mix the spices in a bowl with the salt, brown sugar, ancho, smoked paprika, garlic powder, and cayenne. Once beef is firm, remove from freezer and trim off exterior fat and the silverskin. Slice beef along the grain into desired sized strips, at 1/4 – 1/8″ thickness. Using your hands, rub beef strips with spice blend to coat. Lay spiced beef strips on wire mesh racks on baking sheets. Let sit 12 hours in refrigerator, then remove and let sit at room temp for 30 min. Set oven to 225 F (or lowest setting), position oven racks evenly from top to bottom, and place racked beef strips into oven. Prop open oven door with wooden spoon or wine cork (make sure it’s a natural cork and not plastic) to allow moisture to escape. Allow jerky to dry 3 – 4 hours. Rotate and switch the racks every hour and flip the jerky strips over after 2 hours. You’re looking for a texture that’s dry and firm but pliable when you bend it. Let the jerky cool at room temp, then store in a heavy-duty zipseal bag or airtight container. Keep refrigerated for best flavor.


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0 thoughts on “North African Harissa Jerky (mensjournal)

  1. suzuki fanclub March 10, 2015 at 3:31 pm Reply

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    • elkemarriott March 10, 2015 at 9:19 pm Reply

      Thank you very much, I hope you enjoy the recipes!!


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