Can I use ground beef to make el ranchito jerky?

While traditional el ranchito jerky uses whole muscle meat, you can make a version with ground beef using a jerky gun. The texture will be different but still delicious with the same marinade.

How do I know if my el ranchito jerky is dry enough to be food-safe?

Properly dried el ranchito jerky should be bendable without breaking but shouldn't feel moist. The USDA recommends heating beef to 160°F before or during the drying process for safety.

Can I add more spices to make my el ranchito jerky hotter?

Absolutely! Traditional el ranchito jerky often packs a significant heat punch. Try adding more cayenne or even fresh jalapeño to the marinade for extra kick.

Does el ranchito jerky need to be refrigerated?

While properly dried jerky can be shelf-stable, refrigeration extends its life significantly. I recommend refrigerating homemade el ranchito jerky since it lacks commercial preservatives.

Can I use this marinade for other meats besides beef?

Yes! The el ranchito jerky marinade works wonderfully with game meats like venison and elk, as well as poultry. Just adjust your drying times accordingly as these meats often dry faster than beef.

El Ranchito Jerky Secrets Every Snack Lover Needs to Know 2025

Name: El Ranchito Jerky Secrets Every Snack Lover Needs to Know
Prep time: 30 min
Cook time: PT-487971H36M42S
Total time: PT-487971H36M42S
Cuisine: Southwestern
Ingredients: 2 pounds of eye of round or top round beef (trimmed of all visible fat); 1/4 cup soy sauce (low sodium); 2 tablespoons Worcestershire sauce; 2 tablespoons brown sugar; 1 tablespoon smoked paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon black pepper; 1 teaspoon chipotle powder; 1 teaspoon cumin; 1/2 teaspoon cayenne pepper (adjust to taste); 1 teaspoon salt; 1 teaspoon liquid smoke (optional)

El Ranchito Jerky Secrets Every Snack Lover Needs to Know

Print Recipe

Bring authentic southwestern flavor home with this smoky, spicy El Ranchito Jerky recipe. Easy to make, high in protein, and totally addictive.

Author: Harmony
Prep Time: 30 minutes (plus 4-24 hours marinating)
Cook Time: 4-6 hours
Total Time: 5-30 hours
Yield: 20-25 pieces 1x
Category: Snacks
Method: Dehydrated
Cuisine: Southwestern

Ingredients

Scale

2 pounds of eye of round or top round beef (trimmed of all visible fat)
1/4 cup soy sauce (low sodium)
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon chipotle powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt
1 teaspoon liquid smoke (optional)

Instructions

Wrap beef and freeze for 1-2 hours until firm. Slice against the grain into 1/8-1/4 inch strips.
In a large bowl, mix all marinade ingredients. Whisk until brown sugar dissolves.
Add beef to marinade and refrigerate for 4-24 hours.
Remove meat, pat dry with paper towels. Arrange strips on dehydrator trays without overlapping.
Dehydrate at 160°F for 4-6 hours, checking periodically. Alternatively, use an oven at lowest setting with door propped open.
Jerky is done when it bends without breaking and feels dry but not brittle.

Notes

Store in airtight containers for 1-2 weeks at room temp, or refrigerate/freezer for longer shelf life. Adjust cayenne for more or less heat. Try with venison or turkey for variations.

Nutrition

Serving Size: 1 oz (2-3 pieces)
Calories: 70
Sugar: 2g
Sodium: 310mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 11g
Cholesterol: 25mg

Keywords: el ranchito jerky, beef jerky, spicy jerky, homemade jerky, southwestern snacks

Find it online: https://harmonymeal.com/el-ranchito-jerky/