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”, a fancy word for thin cut. When I say 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!
- 1 lb Top Round - Milanesa
- ¼ cup soy sauce
- ¼ cup water
- 1 tsp cane sugar
- ½ tsp chili powder
- 1 tsp red pepper flakes
- 1 tbsp chili garlic sauce
- 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.