A little spice makes this chili garlic jerky POP! I make these spicy ribs about once a month that have a good amount of chili garlic sauce and I Love Them! I decided to use that same chili garlic sauce in this jerky recipe. It really makes this jerky worth trying.
Add soy sauce, water, cane sugar, chili powder, red pepper flakes, and chili garlic sauce in a bowl and mix until sugar has dissolved.
Place slices of top round milanesa in the marinade and set in the refrigerator for 4-12hrs.
After meat has finished marinating, remove from the marinade and pat dry with paper towels.
Dry with your favorite jerky making method. A dehydrator was used when making this recipe. The slices were placed on dehydrator racks so they were not overlapping or touching. Dried for about 2 hours at 160 degrees.
Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in air tight containers.