Mexican Lime Jerky

Spiked with jalapeños and fresh lime juice, this zingy jerky was inspired in part by Rachel Graville's stint as sous-chef at a Mexican resort.


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  • Active:
  • Total Time:
  • Servings: Makes about 3/4 pound


  • 2 large jalapeños, halved, 1 seeded
  • 1 cup fresh lime juice
  • 1 quart light Mexican beer, such as Corona or Pacifico
  • 1/2 cup soy sauce
  • 2 pounds trimmed beef top round or bottom round, about 1 1/2 inches thick
  • Coarse salt, for sprinkling before drying the meat

How to make this recipe

  1. Dry the Meat

    In a mini food processor, puree the seeded jalapeño along with 1/4 cup of the lime juice. Transfer the puree to a large bowl. Stir in the beer, soy sauce, the unseeded jalapeño and the remaining 3/4 cup of lime juice.

  2. Dry the Meat

    Take the beef and cut it into 1/4-inch-thick slices, either with or against the grain.

  3. Dry the Meat

    Add the beef to the marinade, a few slices at a time, stirring well to coat each slice with the marinade. Cover and refrigerate for 6 to 8 hours.

  4. Dry the Meat

    Preheat the oven to 200°. Set a large wire rack on each of 3 large rimmed baking sheets. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Sprinkle with coarse salt. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. Let cool completely on the racks before serving.

Make Ahead

The dried-beef jerky can be refrigerated in an airtight container for up to 6 weeks.

Contributed By Photo © Tina Rupp Published June 2010

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