1 pound prime beef sirloin or flank steak
2 teaspoons smoked sea salt (see Note)
1 teaspoon onion powder

1 teaspoon garlic powder

1 ounce chipotle peppers in adobo sauce, minced

Trim all the fat and silverskin from the meat and slice thinly with the grain. (To make slicing easier, freeze the beef for 30 minutes before slicing.) Place the beef in a nonreactive bowl.

Place all other ingredients in a spice grinder or coffee grinder used for this purpose. Process to a paste.

 

Add the paste to the beef and mix well, until the meat is thoroughly coated with the paste. Let marinate, covered, in the refrigerator for 24 hours.

Place the beef in a single layer on dehydrator racks or cooling racks, spaced evenly to ensure even drying. (A little space between the pieces allows the air to move freely around the beef.) Dry the beef until very dry (about 24 hours), checking every 4 hours. Store in an airtight  container in the refrigerator for up to 2 weeks.

Note: Smoked sea salt varies by brand. It is important

to find a brand that is actually smoked and not adulterated with liquid smoke. The salt is cold smoked on screens.

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