Can I use a different cut of meat for New Mexico beef jerky?

Yes! While eye of round and top round are ideal, you can also use flank steak, sirloin tip, or bottom round. The key is choosing a lean cut with minimal marbling and slicing against the grain for tender jerky.

How do I know if my New Mexico beef jerky is dry enough?

Properly dried jerky should bend without breaking and not feel moist to the touch. When you squeeze a piece, you shouldn't see any moisture come to the surface. If in doubt, it's better to dry a little longer than not enough.

Is New Mexico beef jerky always spicy?

Traditional New Mexico beef jerky does have some heat from the chile powder, but you can adjust the spice level to your preference. Even with reduced chile and cayenne, you'll still get the distinctive New Mexican flavor profile.

Can I make New Mexico beef jerky without a dehydrator?

Absolutely! While a dehydrator provides consistent results, the oven method works perfectly well. Just set your oven to its lowest temperature (ideally 170°F or below) and leave the door slightly ajar to allow moisture to escape.

Why is my beef jerky too salty/sweet/spicy?

The marinade is highly concentrated since much of the liquid evaporates during drying. If your finished jerky is too intense in any direction, reduce those elements in your next batch. For immediate fix, briefly rinsing the marinated meat before drying can help reduce over-seasoning.

New Mexico Beef Jerky Secrets You Didn’t Know About 2025

New Mexico Beef Jerky Secrets You Didn’t Know About

Print Recipe

This Authentic New Mexico Beef Jerky recipe brings the bold flavors of the Southwest into your kitchen. Made with lean beef and New Mexico red chile powder, it’s the perfect balance of smoky, spicy, and savory—ideal for snacking, gifting, or meal prep.

Author: Harmony
Prep Time: 30 minutes (plus 3–24 hours marinating)
Cook Time: 4–6 hours
Total Time: 5–7 hours (plus marinating)
Yield: 12 servings 1x
Category: Snack
Method: Dehydrating or Oven-Dried
Cuisine: Southwestern

Ingredients

Scale

2 pounds lean beef (eye of round, top round, or flank steak)
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons New Mexico chile powder (red)
1 tablespoon brown sugar
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon black pepper
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional)
1 teaspoon liquid smoke (optional)
1 tablespoon lime juice

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Instructions

Partially freeze beef for 1-2 hours to make slicing easier. Trim all visible fat.
Slice meat into 1/8–1/4 inch strips against the grain for tender jerky, or with the grain for a chewier texture. Keep thickness consistent.
In a large bowl, combine all marinade ingredients. Whisk until sugar dissolves.
Add beef to the marinade, ensuring full coverage. Cover and refrigerate for 3 to 24 hours, flipping halfway through.
Remove meat from marinade, pat dry with paper towels.
Oven method: Preheat oven to 170°F. Arrange strips on wire racks over baking sheets. Prop oven door open slightly. Dry for 4–6 hours, checking after 3 hours.
Dehydrator method: Set dehydrator to 160°F. Arrange strips on trays with space between. Dry for 4–6 hours until jerky bends without breaking and feels dry to the touch.

Notes

Properly dried jerky should be pliable and have no visible moisture. Store in airtight containers at room temperature for 1–2 weeks, or refrigerate/freeze for longer shelf life. Use food-grade desiccant packets for extended freshness.

Nutrition

Serving Size: 1 ounce
Calories: 70
Sugar: 2g
Sodium: 280mg
Fat: 2g
Saturated Fat: 0.7g
Unsaturated Fat: 1.3g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 13g
Cholesterol: 25mg

Find it online: https://harmonymeal.com/new-mexico-beef-jerky/