Prep Time: 24 hours
Cook Time: 4-6 hours

Ingredients

2.5 lbs Inside round (all fat and sinew removed)
20 g kosher salt
5 g garlic powder
5 g onion powder
60 g chipotle and adobe sauce (minced)

Directions

1. Ensure all the fat and sinew is removed from the beef. Cut the inside round in 1/8 inch thick and 1 inch wide stripes, approximately 4-6 inches long.
2. Mix all ingredients and let the beef marinade for 24 hours.
3. After 24 hours, remove the beef from marinade and place either on a cooling rack or on dehydrator trays.
4. Place in a food dehydrator set to 165F and dehydrate for 4 – 6 hours. The jerky is done when you can tear a strip easily and it springs back when folded.
   Note: If you are using an oven, set the oven as low as it will go and use something to prop open the door, which lets air circulate inside the oven.
5. Store it in the fridge for up to 3 months in an airtight container.