Chimayo Beef Jerky
1/2 to 1 chile, plus 2 tsp. of the sauce Chipotle Chile in Adobo Sauce
1/3 cup Soy Sauce or Bragg's Liquid Aminos
2 cloves Garlic, Peeled, and Coarsely Chopped
1 qty. 12 oz. bottle Mexican Beer, such as Corona
1/4 cup Worcestershire Sauce
2 Tbsp. Morton Tender Quick or 1/2 tsp. Pink Curing Salt
1-1/2 tsp. Ground Cumin
1 tsp. Black Pepper, Freshly Ground
2 lbs. Beef Top or Bottom Round, Sirloin Tip, Flank Steak, or Wild Game, Trimmed
Halve and juice the limes, saving 4 juiced halves for the marinade. You should have about 1/2 cup of juice.
In a blender or mini food processor, combine the lime juice, chipotle, adobo sauce, and garlic. Puree. Pour into a large mixing bowl and slowly add the beer. Stir in the Worcestershire, Morton Tender Quick, if using, as well as the cumin and pepper. Stir until the curing salt dissolves. Add the reserved lime rinds.
With a sharp knife, slice the beef into 1/4-inch thick slices against the grain, and then into strips about 1-inch wide. (This is easier if the meat is partially frozen.) Trim any fat or connective tissue.
Put the beef in the mixing bowl and agitate gently to coat each piece of meat with the marinade. (Alternatively, put the meat and marinade in a large resealable plastic bag.) Cover and refrigerate for 8 hours.
When ready to cook, start the Z Grill grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade. Arrange the meat in a single layer directly on the grill grate.
Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.
Transfer to a resealable plastic bag while the jerky's still warm. Let the jerky rest for an hour at room temperature. Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks. Enjoy!