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. More Tasty Snacks The Basics of Jerky

Rachel Graville
June 2010

Gallery

Credit: © Tina Rupp

Recipe Summary

active:
30 mins
total:
10 hrs
Yield:
Makes about 3/4 pound
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

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

  • 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.

  • 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.

Advertisement