Mexican Chocolate Mole Jerky
Mexican, Mole, Jerky…..a match made in Heaven. This stuff is good!
I grew up not eating meat, and even when I started eating it I never would have ever thought that I would eat and enjoy Beef Jerky.
When my partner Dave started to eat it, I couldn’t bare the smell, or the idea of wanting to eat dried beef. Well, in my development as a foodie, and wanting to NOT dislike any foods, I tried and tried again…and then I started to make it. Can I say you can make some amazing jerky.
Once you start, you may never stop.
8-10 years on, I still make up batches for Dave, and sneak my fair share.
This recipe is a cracker. Enjoy it!
Let me know how you go!
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- 1 pkt Herbies Mole Spice
- 1 tbsp smokey paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp sweet chilli
- 2 tbsp ground cumin
- 1 pawpaw (babaco or 3 kiwi fruit (these all contain papain, a natural meat tenderiser))
- 5 teabags of Cocoa and Chilli Tea (this is purely optional)
- 1.5 kg topside grass fed beef
- The best way to slice your beef is to pop it in the freezer, for an hour or two and partially freeze it, then you are able to slice super thin.
- Slice all your beef, and mix with all the marinade ingredients.
- Marinate 24-48 hours
- Take out of marinade and place on empty trays. Leave space between each piece and all in a single layer.
- Season with cracked pepper
- Dry in your dehydrator, now timing depends on your temperature, and the thickness of the beef. I usually dry mine at 55℃ for between 6-8 hours. Dry until desired dryness. That may sound silly but some jerky is nice crispy, while some a bit softer is indulgent.
- SPECIAL TIP Always remove the fat of the meat. Fat will go rancid if the jerky is not eaten over a shorter period.