Smokey Mexican Jerky

Ingredients

• 2 pounds (900g) beef top round or bottom round, fat trimmed, sliced into 1/4 inch (6 mm) thick slices
• 1/2 cup soy sauce
• 1 cup fresh lime juice
• 1-2 canned chipotle peppers in adobo sauce
• 1 tsp. chili powder
• 1 cup Mexican beer

Instructions

1. Place all the ingredients, except for the beef, into a blender and process until smooth.
2. Pour marinade over meat and refrigerate for 6-8 hours.
3. Remove from refrigerator and place meat on dehydrator sheets in a single layer.
4. Dehydrate at 145-160°F (63-71°C) for 6-10 hours.