Mexican Lime Jerky
Spiked with jalapenos and fresh lime juice, this jerky has a nice zing that'll keep you coming back for more!
- 2 large jalapenos, halved, 1seeded
- 1 cup fresh lime juice
- 1 quart light Mexican beer, such as Corona or Pacifico
- 1/2 cup soy sauce
- Coarse salt, for sprinkling before drying the meat
- 2 pounds trimmed beef top round or bottom round, about 1-1/2 inches thick, and cut it into 1/4-inch thick
- slices, either with or against the grain.
Preparation time 20mins
Cooking time 620mins
In a mini food processor. puree the seeded jalapeno along with 1/4 cup of the lime juice. Transfer the puree to a large bowl. Stir in the beer, soy sauce, the unseeded jalapeno and the remaining 3/4 cup of lime juice.
Marinate the meat: Add the beef to the marinade, a few slices at a time. stirring well to coat each slice with the marinade. Cover and refrigerate for 6 to 8 hours.
Dry the meat: Preheat the oven to 200°F.
Set a large wire rack on each of 3 large rimmed baking sheets. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Sprinkle with coarse salt or coarsely ground black pepper (if called for). Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. Let cool completely on the racks before serving.
Make ahead: The dried-beef jerky can be refrigerated in an airtight container for up to 6 weeks.