Colorado Spicy Beef Jerky using Sous Vide

This Colorado spicy beef jerky using sous vide is off-the-charts crazy good. Packed with flavor, the meat is tender with just the right chew. The perfect chew. I can eat this like popcorn. And I did.

Course Appetizer

Cuisine American

Keyword deep-fried, dehydrator, jerky, nesco snackmaster pro

Prep Time 15

Cook Time 9

Servings

Calories 288kcal

Equipment

Ingredients

2 pounds beef sliced thinly against the grain (I used top round)
Walton's Spicy Colorado Jerky Seasoning
Walton's Sure Cure

Instructions

Set up your immersion circulator for 108 F sous vide.
Combine the jerky seasoning and salt cure per package instructions. Wilbur's has an excellent conversion chart if you need to adjust your quantities for the amount of beef being used. For the cure, visit this link here. For converting the sure cure quantity, visit this link.
Place the meat into a large bowl and sprinkle with the seasoning/cure mixture. DO NOT ADD WATER. Using your hands, mix the seasonings and meat well.
Transfer the meat to a sealable bag and vacuum seal. Make sure there are no leaks.
Transfer bag to sous vide setup and heat for 2 hours.
Increase temperature to 130 F and heat for an additional 4 hours.
Turn on your dehydrator and heat it to 160 F.
Remove the meat from the bag and transfer to the dehydrator. Do not overlap the pieces.
Dry for 2-3 hours. Let cool before storing.

Nutrition