Chili Lime Beef Jerky Recipe

Fresh guacamole and tortilla chips create a delightful pairing that contrasts the creaminess of the dip with the satisfying crunch of the chips. This combination enhances the experience of enjoying spicy jerky, inviting laughter and sharing among friends.

For a more adventurous flavor, consider spicy pineapple salsa. The sweet and savory notes come together beautifully, with the bright acidity of pineapple balancing the heat, offering a refreshing complement to the jerky.

Nothing beats the classic pairing of jerky with a cold drink, be it a craft beer or a fizzy soda. Both options help nullify the spice and refresh your palate, making them ideal accompaniments.

Finally, a cheese platter featuring sharp cheddar, pepper jack, and creamy brie adds variety to your spread. The assortment of textures and flavors provides a delightful distraction from the bold heat of the jerky, rounding out the tasting experience perfectly.

Ready for the big reveal? Let’s dive into all the nitty-gritty details of how you can whip up your very own chili lime beef jerky at home!

Course Snacks

Cuisine American

Keyword chili lime beef jerky recipe

Prep Time 1

Cook Time 6

Total Time 7

Servings 20

Calories 15kcal

Cost $

Ingredients

Lean Beef
1 lb eye of round beef, trimmed
Marinade
2 tablespoons Worcestershire sauce
2 tablespoons low-sodium soy sauce
2 tablespoons chili garlic paste
1 tablespoon dark brown sugar
1 1/2 tablespoons freshly squeezed lime juice
1 lime Zest
1 tablespoon apple cider vinegar
1 teaspoon mesquite smoke essence
1/2 teaspoon fine sea salt
1/4 teaspoon curing salt

Instructions

Step 1: Prepare the Beef

Slice your beef across the grain into thin strips. Aim for about ¼ inch in thickness. Thinner slices will yield crunchier jerky, while thicker ones will be chewy. Pick your preferred texture!

Step 2: Make the Marinade

In a medium bowl, whisk together all marinade ingredients. Make sure the sugar dissolves completely. Once mixed, add the beef slices, turning them to coat. The longer you marinate, the better the flavor.

Step 3: Marinate Time

Cover the bowl with plastic wrap and refrigerate. Aim for at least 4 hours, but overnight is truly where the magic happens. This is where the meat soaks in all those flavors.

Step 4: Prepare for Dehydration

After marinating, remove the beef from the marinade. Pat it dry with paper towels. Excess moisture can prevent proper dehydration. Lay the beef strips on the dehydrator trays or a baking sheet lined with parchment paper.

Step 5: Dehydrate

Set your dehydrator to 155°F (68°C) and let it run for 4-6 hours. If you’re using an oven, set it to the lowest temperature (usually around 170°F or 77°C) and keep the door slightly ajar for airflow. Check periodically; your jerky is done when it bends without breaking.

Step 6: Cool and Store

Once dehydrated, let the jerky cool completely. Then, store it in an airtight container. I recommend vacuum sealing for the best shelf life.

Notes

Select the Right Cut: Eye of round is lean, but cuts like flank steak or sirloin work too. Fat equals spoilage.
Experiment with Spice: Add cayenne or red pepper flakes for even more heat or adjust chili garlic paste to your preferred spice level.
Safety First: Use curing salt if you plan to keep the jerky for extended periods or if you’re not refrigerating it.
Enjoy Freshness: Ensure your jerky cools down completely before sealing. Trapped moisture can lead to spoilage.

Customize the Zing: Try adding other acidic fruit juices, like orange or lemon, for a different zest.