A little spice makes this chili garlic jerky POP!
I make these spicy ribs about once a month that have a good amount of chili garlic sauce and I Love Them! I decided to use that same chili garlic sauce in this jerky recipe. It really makes this jerky worth trying.
I also used a different cut of meat while making this. I still used top round, but it was already pre cut by my butcher. It was actually labeled “Top Round – Milanesa”. Milanesa is a dish that is prepared in South America which was brought over by the Italians in the late 1800’s which consists of breaded thin sliced beef, pork, chicken, veal…. that is fried or baked. When I say this meat is sliced thin, I mean REALLY thin… Paper Thin!
Since it is cut so thin, I only marinated this for about 4 hours and it only took 3 hours to dehydrate. That’s some quick jerky making guys!
So if you are in the mood for some spicy and garlicy (is that even a word?) jerky, go get some meat and get to work. Alright, I’m heading back to my glass of tea and jerky. Enjoy!
Chili Garlic Jerky
A little spice makes this chili garlic jerky POP! I make these spicy ribs about once a month that have a good amount of chili garlic sauce and I Love Them! I decided to use that same chili garlic sauce in this jerky recipe. It really makes this jerky worth trying.
Ingredients
Lean Beef
- 1 lb Top Round - Milanesa
Marinade
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tsp cane sugar
- 1/2 tsp chili powder
- 1 tsp red pepper flakes
- 1 tbsp chili garlic sauce
Optional
- 1/4 tsp Curing Salt Prague Powder #1
Instructions
- Add soy sauce, water, cane sugar, chili powder, red pepper flakes, and chili garlic sauce in a bowl and mix until sugar has dissolved.
- Place slices of top round milanesa in the marinade and set in the refrigerator for 4-12hrs.
- After meat has finished marinating, remove from the marinade and pat dry with paper towels.
- Dry with your favorite jerky making method. A dehydrator was used when making this recipe. The slices were placed on dehydrator racks so they were not overlapping or touching. Dried for about 2 hours at 160 degrees.
- Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in air tight containers.
stunningly good! first time jerky maker and this is awesome. thanks for posting the recipe and method!!!!
No problem Kenny. Good to hear it came out tasting great!
Yeah…Milanesa isn’t a fancy word for a really thin cut of beef.
It’s a traditionally latino (from Mexico to the tip of south America) cut of beef used for making a breaded and deep fried.
You should stop with the cultural appropriation, already…no need to white-wash it. It’s typically used by latinos.
Thanks Daniel for the correction. I wasn’t trying to white wash anything, I actually thought it was a fancy word for thin sliced beef. Looked it up and apparently it’s a dish that is prepared in South America which was brought over by the Italians in the late 1800’s which consists of breaded thin sliced beef, pork, chicken, veal…. that is fried or baked, as you mentioned. I updated the recipe to reflect this.
He’s being a rude piece of crap for no reason in all honesty. It’s the wording on the package we buy from the store, walmart, publix, winn Dixie, safeway and so on. Or you can ask for thin sliced and say the magic word he is stating you’re white washing. Basically to give you less stars and be a d sucker. You’re not wrong man. He’s just that kind of person that goes around calling racism and that’s all this is. Good job on recipe.
I am in Colorado often man, good choice on a place to call home