Who’s ready for some Margaritas?!?!?! Unfortunately it is Monday, but the taste of frozen margaritas you probably drank this weekend can stay fresh in your mind while at the office with some margarita beef jerky!
This is a pretty simple recipe that produces a almost candy like jerky. I used a Beef Top Round and marinated the meat for a total of 16 hours before drying.
You will more than likely have most of the ingredients for this recipe in your pantry, just grab a bottle of margarita mix and some meat while you are at your grocery store and you will be good to go! It doesn’t really matter what mix you get, they will all be about the same. I grabbed Mr. & Mrs. T’s margarita mix. Not sure who the T’s are, but their mix is pretty tasty!
I used my Weston Jerky Slicer to get nice even strips. This thing is great if you start making a bunch of jerky. I use it just about every time I make jerky.
After marinating 16 hours, I strained the jerky strips in a colander and placed on my jerky trays. I used my Excalibur Dehydrator when making this batch. If you are in the market for a dehydrator or aren’t sure which one to get, check out my dehydrator reviews.
I dried these for 3 hours at 165°F and turned down for 2 hours at 145°F. After 5 hours, this sweet meat candy was dried to perfection. So did it taste like a margarita? YES! It really does have a sweet margarita flavor with just enough saltiness. If you are looking for a flavorful and sweet jerky, look no further.
The weekend may be over, but that doesn’t mean you can’t indulge in this margarita flavor jerky to hold you over until NEXT weekend!
For more in depth directions on how to dry your jerky, visit my page Jerky Making Methods or click on the pictures below.
- 1lb of Beef Top Round or Venison
- 1 cup margarita mix
- 1 tsp sugar
- 1½ tsp sea salt
- ½ tsp garlic powder
- ¼ tsp curing salt (optional)
- 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 marinade ingredients in a bowl or ziplock bag.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. (I did not freeze the jerky and used my Jerky Slicer with the grain)
- Add sliced beef to the mixture in the 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 in a colander and pat dry with paper towels.
- Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 3 hours at 165F and 2 hours at 145F.
- The jerky is finished when it bends and cracks, but does not break in half.
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