Chili Lime has become a favorite flavor among all types of snacks in the last couple of years. Well if it works for potato chips, why not jerky? After trying several different recipes, this is the best one that I created. My
Fiances’ Wife’s* favorite recipe so far, this is a must try.
So if you are in the mood for a little Mexican getaway, mix up some marinade and make some Chili Lime Jerky!
When I taste the lime in this jerky, I picture myself sitting on a beach in Mexico sipping on a Corona or a Dos Equis. Sand between my toes while slowly turning my beer upside down allowing the lime wedge to float throughout the beer giving it that little extra kick. In reality, I am normally in the middle of hot Texas without a beach in sight! It’s still nice to day dream…
For this recipe I used 1 pound of flank steak and made jerky in the oven. Flank is not my favorite cut of meat to use for making jerky. I know that some people swear by it, but I prefer a good top or bottom round. I have found that when using flank, a thicker cut of 1/4″ minimum results in better jerky. Flank tends to be more expensive and has a little more marbling than a round. This is why I don’t like using it, but you might love using flank. Either way, pick your cut of beef and get to making some jerky!
Chili Lime Jerky
- 1 lb flank steak
- 1 tsp mesquite liquid smoke Don't add if using a smoker
- 1 tbsp worcestershire sauce
- 1 tbsp soy sauce
- 2 tbsp chili garlic sauce
- 1/2 tsp salt
- 1 tbsp brown sugar
- 1 1/2 tbsp lime juice
- 1 zest of lime
- 1/4 tsp Curing Salt Prague Powder #1
- Pick you favorite type of beef and trim all visible fat. Place the meat in the freezer for 1-2 hours to partially freeze. This allows for easier slicing and more consistent widths.
- Mix all above ingredients in a container with a tight fitting lid. Whisk marinade until all brown sugar is dissolved.
- Remove beef from the freezer and slice against the grain between 1/8"-1/4" thick.
- Add sliced beef to the container of marinade and shake well to evenly coat the meat. Marinate in the refrigerator for 6-24 hours.
- After marinating, remove and dry the strips with paper towels. Dry your meat using your preferred jerky making method.
- Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in an air tight container.
Need more in depth directions on how to make jerky in an oven, dehydrator, or smoker? Visit my page Jerky Making Methods to become a pro at making jerky!