- 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
- 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.
- Dry the Meat Take the beef and cut it into 1/4-inch-thick slices, either with or against the grain.
- 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.
- 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.
The dried-beef jerky can be refrigerated in an airtight container for up to 6 weeks.