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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.

Chili Garlic JerkyI 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

5 from 3 votes
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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.

Course Snack
Cuisine Beef Jerky
Keyword Chili Garlic Beef Jerky
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 5
Calories 183 kcal
Author Will

Ingredients

Lean Beef

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

Instructions

  1. Add soy sauce, water, cane sugar, chili powder, red pepper flakes, and chili garlic sauce in a bowl and mix until sugar has dissolved.
  2. Place slices of top round milanesa in the marinade and set in the refrigerator for 4-12hrs.
  3. After meat has finished marinating, remove from the marinade and pat dry with paper towels.
  4. 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.
  5. 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.
Nutrition Facts
Chili Garlic Jerky
Amount Per Serving
Calories 183 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 70mg23%
Sodium 859mg37%
Potassium 233mg7%
Carbohydrates 2g1%
Sugar 1g1%
Protein 26g52%
Vitamin A 200IU4%
Calcium 8mg1%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

 

6 comments

  1. Markus says:

    5 stars
    First time using the dehydrator for jerky and this was delicious! Toss up between this and Rig Hand. BOTH were really good! Great resource, thanks!

  2. Lynn says:

    Thanks for this post!

    I really love the thin jerky and was wondering if this cut of beef is sliced with or against the grain? It looks like it’s sliced with the grain. And how thin do you ask the butcher to slice it without it breaking?

    • Will says:

      This is a sliced beef that the butcher normally already has sliced at your local supermarket, It is called a Milanesa cut. It’s made for a dish that is flour coated and fried. It also is great for jerky! Each butcher might slice it differently, but this was with the grain in 1/8″ or so. If asking the butcher to slice it, I would choose 1/8″ to 1/4″.

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