|Use about a half a can of the chipotles, chopped fine. Mix in ~TBLS of Garlic Powder, ~TBLS Onion Powder and|
~2 ounces Salt. Mix the ingredients in a bowl and set aside.
|This guy weighs about two and a half pounds. To make cutting uniform |
medallions, freeze the meat for an hour or so.
|Trim away all excess fat.|
|Cut the roast into medallions about 1/8-1/4" thick, try to be as|
uniform as possible.
|Mise en Place.|
|Transfer meat and chipotle paste in a large enough bag to hold comfortably. Manipulate|
the bag until the meat is coated evenly.
|This is what the jerky looked like at 7;30AM the following morning. I had been tending the coal/smoke situation for most of the evening and into the night. I flipped the meat a couple of times when the temperature was high.|
|Here's the bagged-up Jerky after I took it off the grill at around 8:00PM.|
|All in all, this process took 2 days. Each of the steps are incredibly simple and the result is fantastic! Never again will I buy store-bought Jerky.|