Craving a snack that’s both fiery and refreshing? Look no further than this vibrant Chili Lime Jerky recipe! We’re taking the classic, chewy goodness of jerky and infusing it with a zesty kick of lime and a warming heat from chili. This isn’t your average gas station jerky; this is a homemade masterpiece that balances savory, spicy, and citrusy flavors in every bite.
INGREDIENTS
- 1 Whole Eye Round Roast (Girello)
- 2 teaspoons Liquid Smoke
- 4 tablespoons Worcestershire sauce
- 4 tablespoons Soy sauce
- 4 tablespoons Asian chili garlic sauce
- 1 teaspoon Salt
- 2 tablespoons Brown sugar (or rice malt syrup)
- 3 tablespoons Lime juice
- Zest of 1 lime
Optional:
- ½ teaspoon Curing Salt
INSTRUCTIONS
- Choose your preferred cut of beef and trim off any visible fat. Place the meat in the freezer for 1–2 hours to slightly firm up, making slicing easier and more consistent.
- In a container with a tight-fitting lid, combine all marinade ingredients. Whisk until the brown sugar fully dissolves.
- Remove the beef from the freezer and slice against the grain into strips between ⅛”–¼” thick.
- Add the sliced beef to the marinade, seal the container, and shake well to ensure even coating. Refrigerate and marinate for 6–24 hours.
- After marinating, pat the beef strips dry with paper towels. Dehydrate using an oven, dehydrator, air fryer, or smoker.
- The jerky is ready when it bends and cracks but does not snap in half. Let it cool for several hours before storing in an airtight container.
NOTES
- Use curing salt or celery juice powder to extend shelf life.
- For the most intense flavor, marinate for closer to 24 hours.
- Fresh lime juice enhances the flavor best.
