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.
- 1 lb Top Round - Milanesa
- 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
- 1/4 tsp Curing Salt Prague Powder #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.
- 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.
- 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.