Home » Jalapeno Lime Beef Jerky

Jalapeno Lime Beef Jerky

This Jalapeno Lime Beef Jerky is an easy to make jerky with a little spice from the jalapenos, sweetness from the honey, and a strong citrus flavor from the fresh limes. Who doesn’t love jalapenos and limes? 

An easy to make jerky seasoned with a little spice from the jalapenos and delightful sourness from the limes | Jerkyholic.com

I have been cooking a lot with jalapenos lately, I just LOVE how they taste! Everything from my omelets in the morning to my favorite corn bread get a heavy dose of jalapenos these days.

Jalapeno Lime Beef Jerky Ingredients Sliced for Marinade

I do leave the seeds out when making my jalapeno and lime beef jerky, but feel free to leave some in for a hotter flavor. With the seeds out, this jerky doesn’t have much of a spice, just a little bit of a kick. So definitely leave the seeds in if you are wanting to sweat a bit!

I blended the ingredients in my blender to give everything a good mix before adding my beef eye of round to marinate.

Jalapeno Lime Beef Jerky Blended

After marinating for 12 hours, I dried the jerky with my Nesco Dehydrator. With the temperature set at 160°F, I had amazing tasting beef jerky in 4.5 hours!

Jalapeno Lime Beef Jerky on Trays

I was happy with how these turned out. I am not usually a honey fan when it comes to beef jerky, but the local honey added a great sweet flavor that worked great in this marinade.

An easy to make jerky that turned out great. You will love the blend of honey, jalapenos, and lime juice!| Jerkyholic.com

For more in depth directions on how to dry your beef jerky, visit my page How to Make Beef Jerky or click on the pictures below.

How to make Beef Jerky in the OvenLearn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.com

5 from 7 votes
Print

Jalapeno Lime Beef Jerky

This Jalapeno Lime Beef Jerky is an easy to make jerky with a little spice from the jalapenos, sweetness from the honey, and a strong citrus flavor from the fresh limes. Who doesn't love jalapenos and limes? 
Course Snack
Cuisine Beef Jerky
Keyword Jalapeno beef jerky
Prep Time 1 hour
Cook Time 5 hours
Total Time 6 hours
Servings 5
Calories 214 kcal
Author Will

Ingredients

Marinade

  • 2/3 cup orange juice
  • 1/4 cup lime juice freshly squeezed
  • 2 tbsp honey
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp garlic
  • 2 jalapenos Diced

Optional

Instructions

  1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine the orange juice, lime juice, honey, ground cumin, salt, garlic, and diced jalapenos in a blender until jalapenos are cut small and the honey is evenly mixed. Add to a bowl or ziplock bag.
  3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew or with the grain for a more chewier jerky. Or skip the freezing phase and use a Jerky Slicer.
  4. Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade and pat dry the beef strips with paper towels
  6. Dry with your favorite jerky making method. I used my dehydrator and dried for 4.5 hours at 160 degrees.
  7. The jerky is finished when it bends and cracks, but does not break in half.
Nutrition Facts
Jalapeno Lime Beef Jerky
Amount Per Serving
Calories 214 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 267mg 11%
Potassium 302mg 9%
Total Carbohydrates 12g 4%
Sugars 10g
Protein 25g 50%
Vitamin A 2.5%
Vitamin C 32.5%
Calcium 1.3%
Iron 13.9%
* Percent Daily Values are based on a 2000 calorie diet.

For more in depth directions on how to dry your beef jerky, visit my page How to Make Beef Jerky

22 comments

  1. Mike says:

    Hi Will! Just made your rig hand recipe…outstanding! Thank you. Question – what do you know about making bacon jerky?

    • Will says:

      Glad you liked it Mike, it’s one of my favorites! Unfortunately I have never made bacon jerky. I definitely need to look into that soon, it sounds like it can’t be anything but amazing!

  2. Natasha says:

    Hello & thank you for the recipe from one Coloradoan to another. Yum! Yum! Yum! Just made this today. Had my local grocery store slice some rump roast for me. Delicious! I will be snacking on this post workouts.

  3. Joe says:

    I love, love, love this jerky. Its only the second recipe that we’ve tried but having a hard time trying something else.

    This site is also a godsend. Thanks a bunch for setting me on the right path.

  4. Nick says:

    Great site! Question for you- I tried this recipe with 2lbs of eye of round. I put in the Nesco dehydrator you recommend and 6 hours later I’m not sure it is done? It still looks pink, not as dark of a color as yours. I put my thermometer in one of the bottom vents of the Nesco and was getting 135 max temp. Is this normal?

    • Will says:

      I wouldn’t worry about the color so much. Just make sure that it is dry enough. It should bend and crack but not break in half when finished. If you are testing your dehydrator, put the thermometer in a bowl of water inside the dehydrator and check the temperature that way. If it still only reaches 135F, I would contact Nesco.

  5. Greg says:

    Love this recipe. Without the jalapeño seeds it’s a great trail jerky for camping or hiking since it’s not salty. Made it with and without the seeds and for general snacking prefer with seeds for a little bite to it.

  6. Rolando says:

    Hey Will, I want to try this recipe. I bought the cure salt that you recommended from Amazon and some meat today, I was wondering if there was a general rule when adding the curing salt. You say to put 1/4 tsp for 1lb of meat. How would I measure if it’s below a pound of meat? I just want to be safe here. Thanks in advance!

    • Will says:

      The actual measurement on the curing salt I use is 1tsp per 5lbs of meat. If you are using 3/4lb of meat to make jerky, I would use about 1/8tsp of curing salt. You really just have to eye ball it at that point. You will be fine as long as you don’t use way too much.

  7. Ben says:

    Thank you for all of these awesome recipes. I plan on trying a lot of them in the near future. I still have all of my venison meat in the freezer from last year and every time I open the freezer it screams to be made into jerky. All of the recipes show using a dehydrator. Can I use these recipes following your smoking directions at the top of the page?

    Thank you for your time.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.