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?
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.
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.
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!
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.
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.
- 1lb beef eye of round
- ⅔ cup orange juice
- ¼ cup lime juice (freshly squeezed)
- 2 tbsp honey
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp garlic
- 2 diced jalapenos (seeds removed)
- Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
- 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.
- 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.
- Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade and pat dry the beef strips with paper towels
- Dry with your favorite jerky making method. I used my dehydrator and dried for 4.5 hours at 160 degrees.
- The jerky is finished when it bends and cracks, but does not break in half.
For more in depth directions on how to dry your beef jerky, visit my page How to Make Beef Jerky
Cool sight, been looking for this for along time..Thankyou.
Hi Will! Just made your rig hand recipe…outstanding! Thank you. Question – what do you know about making bacon jerky?
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!
I’ve just started making my own jerky, definitely going to bookmark your page. Thanks for sharing.
If I want to increase the recipe for 4.5 pounds of meat, how much curing salt would I need?
Hey Michael. I would always check the specific brand of curing salt you are using as all amounts might not be the same. I use Hoosier Hill Farm Prague Powder # 1 which calls for 1 level tsp per 5 lbs of meat.
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.
Nice! Glad you liked it Natasha!
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.
Glad you are enjoying the site Joe! Thanks for the kind words man.