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    Home » Beef Jerky Recipes

    Chili Lime Beef Jerky

    Published: May 14, 2019 · Modified: Dec 14, 2020 by Will · This post may contain affiliate links.

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    This post may contain affiliate links. Please read my privacy policy.

    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.

    Chili Lime jerky with lime and chili garlic sauce in jar

    Original Post Date: March 2nd, 2015  *Recipe updated with more pictures and step by step instructions*

    Jump to:
    • Slicing the meat
    • Making the marinade
    • Dehydrating
    • Testing for when the jerky is finished
    • Storing jerky
    • Old Pro Tips:
    • Chili Lime Jerky Recipe

    Slicing the meat

    Start with a great cut of beef when making this jerky. I used Beef Eye of Round, but you can find a complete list of the best cuts of meat to dry beef jerky by clicking here.

    The first step of slicing meat for jerky is to trim the cut of meat of all visible fat. You can see the white fat in the picture below, just trim that off BEFORE you start slicing the meat. Fat spoils faster than meat, so the more you get off now, the longer your jerky will be shelf stable.

    Eye of Round Roast on cutting board

    Slice the meat with a very sharp knife either with the grain for a more chewy jerky or against the grain for a more tender jerky.

    Eye of round beef roast being sliced in cutting board

    Slice even strips so they will dry evenly and be finished at the same time. You can wrap the roast in plastic wrap and partially freeze for 1-2 hours to make slicing easier.

    I didn’t use it on this recipe, but a jerky slicer is a FANTASTIC piece of equipment to help get even strips when slicing jerky.

    Beef Jerky slicer slicing beef for jerky onto a cutting board with knife

    Making the marinade

    I love chili garlic sauce and that is why I LOVE this recipe. I love chili garlic when I eat Pho as well as grilled pork and rice, so why not use it in jerky?! Well it turned out GREAT in jerky!

    Chili lime jerky ingredients, lime, chili garlic, brown sugar on cutting board

    Combine all the ingredients in a bowl or ziplock bag and mix well. Since this recipe does not have any whole peppers, blending in a blender is not needed. If you are not familiar with chili garlic sauce, it can be purchased at any major supermarket or a local Asian supermarket.

    chili lime jerky marinade in bowl

    Related Page: Dozens of Great Tasting Jerky Recipes – Click Here

    Add the earlier sliced meat strips to the marinade and mix around so all the strips are evenly covered. Allow the strips to marinate for 6-24 hours in the refrigerator. Do NOT marinate the meat at room temperature, always marinate in the fridge to prevent the meat from spoiling.

    chili lime jerky marinated in ziplock bag

    Dehydrating

    Once the meat has finished marinating, strain any excess marinade in a colander. I marinated this beef for a total of 20 hours before straining. The longer the marinade process, the more intense flavor the jerky will have!

    chili lime jerky strained in colander

    Before adding the meat to your dehydrator, oven, or smoker; lay out paper towels placing the meat strips on top. Pat dry the strips to remove even more of the excess marinade. This step will help speed up the drying process and prevent the meat from being ‘sticky’ after it has finished drying. 

    Chili Lime jerky on paper towels

    Place the strips on your dehydrator trays, oven trays, or smoker rack to dehydrate/dry the jerky.

    Chili lime jerky on dehydrator rack

    I dried them in my Excalibur Dehydrator for a total of 3 hours at 165°F and 1 hour at 145°F. Make sure the meat reaches an internal temperature of 160°F to kill any potential bacteria. The 3 hours at 165°F in the dehydrator does the trick. You can also pre-heat the meat in an oven before drying if your dehydrator does not heat up to 160°F. Check out my page on jerky safety for more information on this process.

    Related Page: Dehydrator Reviews - Click Here

    Testing for when the jerky is finished

    While drying the jerky, you want to start testing to see if it has finished at about the 3-4 hour mark. Take a piece of jerky out of the dehydrator, oven, or smoker and allow it to cool for 5 minutes to room temperature. Bend the jerky in half; it should bend and crack but not break in half. You will also see white fibers in the meat. The fibers are really visible when a piece is ripped in half.

    Chili Lime jerky Finished with lime

    If the jerky is not finished, continue drying for another hour and repeat the same process until the jerky is finished. 90% of the jerky i make is finished within 4-6 hours when using a dehydrator or oven and 6-9 hours when using a smoker. If pre-heating the meat in the oven, drying time can be as little as 2.5 hours.

    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…

    Storing jerky

    To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. I have put together a page on storing jerky and steps you can take to make your jerky have an extended shelf life. Check it out!

    Old Pro Tips:

    • Trim all fat from the meat before marinating for longer lasting jerky once it’s finished drying
    • Use curing salt or celery juice powder to extend the life of the jerky
    • Marinate closer to 24 hours for the most intense flavor
    • Use fresh Limes for most intense flavor
    Instagram Request Box
    Chili Lime jerky Finished with lime

    Chili Lime Jerky Recipe

    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.
    4.5 from 64 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 1 hour
    Cook Time: 6 hours
    Total Time: 7 hours
    Course: Beef Jerky, Snack
    Cuisine: American
    Type: Beef Jerky
    Flavor: Savory, Spicy
    Servings: 5
    Calories: 149kcal
    Author: Will

    Ingredients
     

    Lean Beef

    • 1 lb eye of round

    Marinade

    • 1 teaspoon mesquite liquid smoke (Don't add if using a smoker)
    • 2 tablespoon worcestershire sauce
    • 2 tablespoon soy sauce
    • 2 tablespoon chili garlic sauce
    • ½ teaspoon salt
    • 1 tablespoon brown sugar
    • 1 ½ tablespoon lime juice
    • 1 zest of lime

    Optional

    • ¼ teaspoon Curing Salt (Prague Powder #1)

    Equipment

    Sahara Dehydrator
    Weston Jerky Slicer
    Jerky Slicer
    Colander
    Colander

    Instructions

    • 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 ⅛"-¼" 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 Oven, Dehydrator, or Smoker.
    • 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.

    Pro Tips

    • Trim all fat from the meat before marinating for longer lasting jerky once it’s finished drying
    • Use curing salt or celery juice powder to extend the life of the jerky
    • Marinate closer to 24 hours for the most intense flavor
    • Use fresh Limes for most intense flavor

    Nutrition

    Serving: 70g | Calories: 149kcal | Carbohydrates: 5g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 971mg | Potassium: 344mg | Sugar: 3g | Vitamin C: 1.8mg | Calcium: 21mg | Iron: 2.1mg
    Tried this recipe?Let us know how it was!

    You Might Also Like:

    Best Cuts of Beef for Jerky

    How to Make Beef Jerky with a Dehydrator

    The Best Dehydrator for Making Beef Jerky

    Slicing Meat for Beef Jerky

    Chili Lime Beef Jerky
    « Apple Sage Pork Jerky
    Korean BBQ Pork Jerky »

    Reader Interactions

    Comments

    1. Marty says

      January 12, 2022 at 5:39 am

      5 stars
      Hi there , this jerky is amazing and has so much flavour I’ve made it a few times . Just a quick question tho , if I double the amount of meat do I double the ingredients too or would the ratio change ?
      Thanks again

      Reply
      • Will says

        January 13, 2022 at 9:45 pm

        Simply double the recipe and you will get good!

        Reply
        • Marty says

          January 15, 2022 at 4:00 am

          5 stars
          Sorry my bad I failed to see the x2 x3 part at the top , thank you again

          Reply
    2. Rebecca says

      January 02, 2022 at 3:07 am

      5 stars
      Hi, Will.

      Thanks for all of the time and effort you put into this site and for sharing such a wealth of information. My husband and I love beef jerky, but good jerky is hard to find. I just made this Chili Lime Jerky, and it’s fabulous. We don’t have a dehydrator, but followed your guidelines for using an oven, and the old girl performed beautifully. I dried the beef on cooling racks, which were sitting inside of half-sheet baking pans, and the process was simple and easy. The combination of red peppers and citrus is excellent, and I love the hint of sweetness. I’ll definitely make this many times again and look forward to trying more of your recipes.

      Reply
      • Will says

        January 02, 2022 at 11:57 am

        I'm happy it turned out great tasting for you guys! Definitely one of my wife's favorites. Thanks for leaving a comment letting me know how much you enjoyed it!

        Reply
    3. Bryce O'Neal says

      February 04, 2021 at 12:02 am

      5 stars
      Pual I ended grading my lime into marinate instead of testing it is that going to be a issue? I marinated jurkey for four days is it a wrong move to grade the lime vs zesting

      Reply
      • Will says

        February 04, 2021 at 9:24 am

        That should be fine. Four days is a little long for a marinade that has citric juice, the meat might be somewhat cooked from the juice changing the finished texture. It should be fine though.

        Reply
      • Hannah Chynoweth says

        October 08, 2021 at 4:55 pm

        grating and zesting is just a size difference in the lime rine. How did this turn out?

        Reply
    4. PaulC says

      January 17, 2021 at 7:10 pm

      Very very tasty

      Reply
    5. Yve says

      October 13, 2020 at 9:31 pm

      Hi looking forward to trying this recipe and wondering do I have to change anything for ground meat? I have some nice moose that I want to try this on? Using a jerky gun and a dehydrator . Will the times in the dryer still be the same also? Thanks

      Reply
      • Will says

        October 17, 2020 at 4:12 pm

        This recipe does not have too much liquid ingredients and should turn out fine using the recipe as is. The drying time will always vary depending on how thick your strips are, the dehydrator you are using, where you live..... Start checking the jerky at 3 hours and keep drying as needed.

        Reply
    6. Chris says

      August 22, 2020 at 8:29 am

      Made this in dehydrator for the first time now onto the 2nd batch . Didn't last long. Added extra chlli flakes and tsp smoked paprika instead of liquid smoke. Thanks for recipes

      Reply
      • Will says

        August 23, 2020 at 9:21 pm

        No problem Chris, jerky rarely does last long.... Especially when there are friends and family close by...

        Reply
    7. Audra says

      August 20, 2020 at 11:49 pm

      5 stars
      This is SO good. The first time I made this, I made it as-is and it was VERY good. Better than a few others I’ve made. I made it again today, and these are my tips/changes:
      Flank steak (did 3.6 lbs) cut into 1/4 inch thick pieces
      Trimmed as much fat as I could before marinating
      Added: 1 jalapeño + 2 mangos to marinade (all ingredients blended in food processor)
      Marinaded for about 20 hours
      Dehydrated the meat using a dehydrator at 160 for 7-7 1/2 hours.
      AMAZING results! 🙂 thanks for recipe

      Reply
    8. Paul S says

      April 16, 2020 at 12:58 am

      5 stars
      This is the best jerky that I have ever tasted! I used Costco USDA Prime Round Eye and sliced it up in a jerky slicer. I let it marinate for 24 hrs and just drained it in a colander before laying it on the racks to place it in my smoker, I did not remove the excess brine. I used the smoking procedure that Will outlined for his Tennessee jerky and a mixture of Apple and Hickory wood chips. Thank you Will for a fantastic recipe!

      Reply
      • Will says

        May 02, 2020 at 10:47 am

        Glad it turned out so good Paul! Thanks for leaving a comment and letting me know.

        Reply
    9. Larry Reich says

      March 30, 2020 at 4:49 pm

      5 stars
      Great recipe, but I really like lime so I went with a half cup of Realime concentrate my second batch. It really kicked up an already great recipe. Great site Thanks for all your work !!

      Reply
      • Will says

        March 31, 2020 at 1:48 pm

        Nice! I'll have to try the concentrate next time making this to see how it comes out. Glad you enjoyed the recipe Larry!

        Reply
    10. Jeff Remlinger says

      March 06, 2020 at 11:44 am

      Do you use the curing salt in place of the table salt ?

      Reply
      • Will says

        March 08, 2020 at 11:45 am

        If you decide to use the curing salt, just add it to the marinade along with the other salt that the recipe calls for.

        Reply
    11. Leo Dannenberger says

      February 27, 2020 at 10:42 am

      5 stars
      just a question about the ingredients, if I'm using 5 lbs. of meat do I 5 x the ingredients for the marinate ?

      Reply
      • Will says

        March 02, 2020 at 9:59 am

        Yep! If you come across a recipe that has whole peppers however, don't just multiply the peppers. For example, if a recipe called for 1 habanero and you were making 5lbs, Instead of adding 5 habaneros, start with 3 and taste test the marinade. But for this recipe, just multiply by 5.

        Reply
    12. Jeffrey says

      November 28, 2019 at 8:51 am

      5 stars
      This is for Tina. Tina I tried using the chili lime recipe for ground beef jerky and it did not translate well to ground beef. Too much liquid and the finished product had an odd texture. VERY tasty though. The Wicked Fiery Ground Beef Jerky recipe is excellent and can be easily toned down by reducing the amount of spicy pepper used. I use dried habaneros my wife grew in the garden (which I dried in the dehydrator).

      Reply
      • Tina says

        March 02, 2020 at 11:12 am

        Thank you for the tip!

        Reply
      • Tina Robinson says

        March 02, 2020 at 11:14 am

        Thank you!

        Reply
    13. Tina Robinson says

      November 27, 2019 at 12:06 pm

      I have a question about converting this recipe (or any others you have) into ground beef jerky...

      so, instead of marinating it, just add the ingredients and mix with ground beef and then put it in the dehydrator? Can it be made immediately after mixing, or does it need to "marinate" in the fridge first? Does that make the taste stronger than marinating the meat (not using ground beef)?

      My dehydrator isn't very large and the instructions included with it say I should finish the jerky making process in my oven if using sliced meat. But I can use ground beef and do the whole process in my dehydrator.

      I'm looking forward to making some of these recipes.

      Thanks!

      Reply
      • Will says

        November 28, 2019 at 8:40 am

        Ground jerky heats up to an internal temperature faster than whole muscle jerky, that is probably why they say you can do it all in the dehydrator. I would recommend using curing salt when making ground jerky because it helps kill any bacteria. I normally mix the marinade into the ground meat and then put in the fridge for an hour or so, not to intensify the flavor, but because it binds the meat together allowing it to make better strips that don't fall apart. Hope that helps Tina!

        Reply
        • Tina Robinson says

          March 02, 2020 at 11:13 am

          Thank you for the tip!

          Reply
    14. Jeffrey Smoker says

      November 10, 2019 at 9:14 am

      5 stars
      Hey thanks Will. I learned the lesson of too much liquid trying to convert the Chili Lime
      recipe for ground beef. Just made a mess though the end product is well liked by the family.
      Learning experience!

      Reply
    15. Jeffrey Smoker says

      November 09, 2019 at 11:53 am

      5 stars
      Hey Will,
      Just made up a batch of ground beef jerky with your Chili Lime recipe. This is probably my 6th or 7th batch of jerky, mostly with 93% ground beef. I altered your recipe to reduce the amount of liquid, and wound up with 10-11 tablespoons of liquid for 4lbs of product. BTW I use Prague powder #1. My question is, it seems that the fat somewhat separated during mixing. Ever had this happen to you? Can't be a bad thing, right?

      Reply
      • Will says

        November 09, 2019 at 9:35 pm

        I have not really had that happen. If it separated out though, that's not bad. A little fat is good to bind the meat together, but without the fat it will last longer when storing .

        Reply
    16. Peg says

      October 17, 2019 at 8:32 pm

      Have you ever made this with, or do you think it would work, using ground turkey?

      Reply
      • Will says

        October 18, 2019 at 11:12 pm

        I have not made this one with turkey, but I bet it would turn out pretty good! Let me know how it tastes Peg!

        Reply
    17. Fabian says

      September 14, 2019 at 5:34 am

      5 stars
      Thanks a lot for this awesome recipe!
      I'm relatively new to making jerky, having started only this summer, and this is definitely the best batch I've made so far.
      And since I (accidentally) bought a triple pack of the chili garlic sauce, I'll be able to do it again and again 😀

      Reply
      • Will says

        September 15, 2019 at 1:09 am

        You can never have to much chili garlic sauce! Haha. I'm sure your friends and family will be happy that you accidentally bought a triple pack, more jerky for them!

        Reply
    18. Nathan says

      July 16, 2019 at 10:10 am

      Hi. I was thinking about making this and modifying it for ground beef jerky/beef sticks. How would you advise to do this? Seems like it is too much liquid for ground beef recipe.
      Thanks!

      Reply
      • Will says

        July 17, 2019 at 10:52 am

        This should be a good amount of liquid for making ground jerky. Maybe go with 1.5 tbsp on the soy sauce and worcestershire sauce and 1 tbsp of lime juice. If it seems like you can add the full amount, adjust at that time.

        Reply
    19. Ralph Carlone says

      May 24, 2019 at 5:07 pm

      5 stars
      Thank you for re-publishing this and bringing it to our attention again! I made this for a hiking/log cabin type of trip and the lime flavor married perfectly with the chili garlic sauce. I didn't completely pat this one dry because I wanted to keep some of the zest and chili flakes around and this left with a great refreshing flavor punch to the mouth during a particularly strenuous section of the trail. I'll absolutely be making this one again and again.

      Reply
      • Will says

        May 26, 2019 at 10:15 pm

        Glad to hear you like it! This is such a good recipe and would be great on the trail. Thanks for the comment Ralph!

        Reply
    20. el Keitho says

      May 14, 2019 at 2:34 pm

      5 stars
      I quadruple this for 4 lbs, and I add a tablespoon of Tobasco and a tablespoon of Chili Powder - just to kick it up.

      I rarely get to make any other Jerky because everyone begs for this one.

      Reply
    21. Anthony says

      May 13, 2019 at 6:13 pm

      5 stars
      Trying this tonight, smells good so far!! Will report back tomorrow! Doesn’t seem like that much marinade though for a pound?? Added a couple tablespoons of cold water just to make sure it coats all the meat

      Reply
    22. Keith A Leighton says

      March 08, 2019 at 12:18 pm

      5 stars
      I like to add a tablespoon of tobasco and and a teaspoon of chili powder per pound, just to kick it up a notch.

      Reply
    23. Kerry corcoran says

      February 27, 2019 at 6:54 pm

      Can you tell me what a zest of lime is? I just bought a zester and a lime, but how much do i add to the mix?

      Reply
      • Will says

        March 08, 2019 at 10:54 am

        Just get a good amount of the outside of the lime (zest). You do this before you slice the lime. Just rinse it with water, dry it off, and then zest most of the lime and put it in the marinade. Sorry for the delayed response Kerry!

        Reply
    24. Devon says

      December 07, 2018 at 1:02 pm

      Hello,

      I've recently purchased my second smoker (the first one was passed onto a friend when I moved out-of-province) Anyway, I like the sounds of this recipe, but I'm curious if anyone has ever used actual peppers instead of a sauce.

      I am going to try using Habanero peppers in the marinate, I'm thinking a puree would be best for the beef to absorb the heat. I'll be sure to report back my findings.

      Reply
      • Will says

        December 08, 2018 at 12:21 pm

        Real peppers will work great Devon. Like you mentioned, blend the marinade with the peppers in a blender to make the jerky really absorb the spice. Let me know how it turns out!

        Reply
    25. Eliot says

      September 14, 2018 at 7:25 pm

      5 stars
      Made this recipe for the third time today because it's that good! Thanks for this website Will!

      Reply
      • Will says

        September 14, 2018 at 7:56 pm

        Nice! No problem Eliot.

        Reply
    26. Francis Lucas says

      August 15, 2018 at 5:32 pm

      5 stars
      Made this recipe in my new Bosch convection oven on convection bake setting. Perfect in 2 hrs 15 min. Thanks.

      Reply
    27. Joe Zancola says

      August 07, 2018 at 8:37 pm

      I have a dehydrator and I have only done mainly fruits and some veggies but very little so far.
      I have a friend that makes his own jerky and it’s better than any store bought I ever had.
      I have been toying with the idea of making my own. I have just found your website and I’m going to take the plunge . Chilli Lime Jerky sounds awesome.
      I’ll let you know how it comes out.

      Reply
      • Will says

        August 07, 2018 at 9:26 pm

        Looking forward to hearing your results Joe. Definitely try a bunch of recipes, you are bound to find a favorite!

        Reply
    28. keith leighton says

      April 21, 2018 at 10:39 pm

      5 stars
      Hey Will,
      I got an excalibur a few months ago and have become very popular - thanks in part to your recipes. I just made the chili lime for the second time, it is my favorite so far.

      I am also trying a bloody mary recipe, I cheated and used a cup of Zing mix, pepper, tabasco, worchester, and celery salt. I'll let you know how it turns out, but let me know if you have any suggestions.

      Reply
      • Will says

        April 23, 2018 at 5:31 pm

        Sounds pretty good to me. You definitely tend to become more popular once you start churning out the jerky! Looking forward to hearing how it turns out!

        Reply
        • El Keitho says

          June 09, 2018 at 4:13 pm

          5 stars
          Bloody mary had onami, but next time I will marinade spicier and leave more marinade on when dehydrating.

          I also tried a two-stage chili lime, starting eith just lime to get more of a lime undertone, and then a marinade with your recipe with lotsa tobasco added. It was a hit, but I think the citric acid made it a bit tough.

          Reply
    29. JohnS says

      March 14, 2018 at 2:39 pm

      5 stars
      I found my favorite recipe for jerky. Good balance of sweetness and spiciness. Thanks for posting. Also, great website to look for guidance, recipes and tips.

      Reply
      • Will says

        March 16, 2018 at 7:58 am

        Glad you like it! One of my wife's favorites...

        Reply
    30. Andrew says

      December 12, 2017 at 10:05 am

      Great recipe! I did have 1 problem. I cooked this in the oven. Did not smoke. The lime taste was great. However it was not Spicey at all. Followed the recipe to the T. Tasted the marinade it was HOT, but the jerky was not. What might have I done wrong?

      Reply
      • Will says

        December 12, 2017 at 12:00 pm

        You didn't do anything wrong. This jerky isn't suppose to be a very spicy jerky, but just have a little spice from the chili garlic sauce. If you want to add a little more spice to the recipe, double the chili lime or add some hot peppers to the marinade and blend them in a blender. To your point on the marinade tasting hot but not the jerky... I have found this is the case with all recipes. The marinade is always hotter than the jerky turns out to be. This is why I always add a little more spice to the marinade than I normally would.

        Reply
    31. Chris says

      October 22, 2017 at 7:55 am

      5 stars
      This is by far the most common jerky I make. Your website is my goto place for all things jerky. Do you ever make jerky in a hot smoker?

      Reply
      • Will says

        October 22, 2017 at 9:57 pm

        I do make jerky with a Masterbuilt smoker. I do not use the cold smoke add on for this smoker. You can see my page on smoking jerky here.

        Reply
      • MK says

        January 06, 2022 at 6:33 pm

        3 stars
        I could have screwed up, but when I tripled then made this recipe for chili lime marinade, it didn't have enough liquid in it to treat three whole pounds of meat—more like 1 1/2. I also made the Ultimate marinade and that had plenty of liquid. The recipe for the Ultimate calls for added water, while this one does not.

        Reply
    32. John says

      October 04, 2017 at 7:25 am

      4 stars
      Hey mate, great site. Just making my first batch of jerky and have used yours as a base recipe. I actually used a heap of cracked black pepper as I didn't have any chilli garlic sauce and I was aiming for lime and cracked pepper anyway! Absolutely delicious. Cheers!

      Reply
      • Will says

        October 04, 2017 at 12:27 pm

        Thanks John. Glad your jerky is turning out great!

        Reply
        • John says

          October 04, 2017 at 10:33 pm

          Thanks, mate. I'll be slowly making my way through your recipes!

          Reply
    33. Robin says

      March 07, 2017 at 11:30 pm

      5 stars
      We're gonna try this one in the next couple of days... thanks! Just got a Bradley 6 rack a couple of months ago and are goin crazy smokin all sorts of things!

      Reply
      • Will says

        March 10, 2017 at 6:45 pm

        Nice! I love getting new toys, and a smoker is one of the best toys you can get! Let me know how it turns out.

        Reply
    34. Jared says

      February 15, 2017 at 9:20 pm

      5 stars
      Excellent Recipe!! I made some from a moose roast. I had to make some homemade chilli garlic sauce and it turned out great!

      I also made the garlic black pepper recipe with a pork loin and smoked it for around 45min folowed by 4hrs drying and it is excellent as well!

      Thanks for sharing the recipes!!!

      Reply
      • Will says

        February 16, 2017 at 12:36 pm

        Awesome! Glad they turned out great!

        Reply
    35. Braden says

      February 03, 2017 at 4:30 pm

      Did you use hickory or mesquite liquid smoke? Does it matter?

      Reply
      • Will says

        February 03, 2017 at 8:41 pm

        Great question Braden. For this recipe I use mesquite liquid smoke. (I added that to the ingredients list, thanks!) The rule of thumb is to use mesquite with spicier jerky and hickory with more sweet or mild jerky.

        Reply
        • Braden says

          February 03, 2017 at 9:51 pm

          Ok awesome. I just got a dehydrator and have made the garlic black pepper and the sweet heat Sriracha, but I made them both with ground beef. The garlic black pepper turned out awesome but the Sriracha was too liquidy for the beef. But still delicious. Next up is southern Texas jalapeno, Mexican heat, Southern Chipotle and chili lime. I'm excited

          Reply
          • Will says

            February 04, 2017 at 10:01 am

            Nice! Let me know how they turn out.

            Reply
    36. Matthew Defeo says

      December 05, 2016 at 6:55 pm

      what is a chili garlic sauce? Never seen that before?

      Reply
      • Will says

        December 05, 2016 at 7:39 pm

        Chili garlic sauce is amazing! You can't miss it with the green top. Here is a link to it on amazon, but you should be able to find it in the Asian section of your grocery store.

        Reply
    37. JJay says

      June 17, 2016 at 6:41 pm

      5 stars
      I finally got a dehydrator this was the first recipe I tried. It was fantastic. I also did a store bought island teriyaki jerky. It was tasty. Love this site! Gonna be goin through many of your recipes.

      Reply
      • Will says

        June 18, 2016 at 8:13 pm

        Congrats on the new dehydrator! It's a great way to make jerky. I am glad you like the chili lime jerky, it one of my wife's favorites. Thanks for stopping by!

        Reply
    38. Doug says

      February 13, 2016 at 3:38 pm

      yea man you definitely gotta get 1 you can find them pttery cheap nowadays. but seriously theres nothin like homemade beef jerky.. Vera Vera goood. when I get home from work I'll write down the recipe in the description box.

      Reply
    39. Don Dickey says

      November 11, 2015 at 9:01 pm

      5 stars
      Will
      This is the best jerky recipe I have ever made. Thanks sooooo much for sharing.

      Reply
      • Will says

        November 13, 2015 at 2:06 pm

        I'm glad you enjoyed it Don! That is still one of my Wife's favorite beef jerky recipes. Thanks for dropping by and leaving a comment.

        Reply
        • David says

          June 07, 2018 at 10:01 pm

          Soooooooo I didn’t even click on your chili lime recipe link and I saw a comment about the chili garlic sauce. So I thought hmmm, sounds good. So I went and got chili garlic sauce from HEB. Two jars. Dumped it all in a bad with 1.5 pounds of flank steak strips. That’s it. It’s marinading now. I’m just that. What the hell did I just do.... I believe this is going to be a horrible first experience making jerky.

          Reply
          • Will says

            June 09, 2018 at 2:46 pm

            Haha. Let me know how it turns out...

            Reply

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