00743 11 40 C 11 making beef jerky. 007431 69 40 69 C 47.

This post may contain affiliate links. Chili Lime has become a favorite flavor among all types of snacks in the last couple of years. Well if it works for potato chips, why not jerky? After trying several different recipes, this is the best one that I created. Slicing the meat Start with a great cut of beef when making this jerky.

I used Beef Eye of Round, but you can find a complete list of the best cuts of meat to dry beef jerky by clicking here. The first step of slicing meat for jerky is to trim the cut of meat of all visible fat. You can see the white fat in the picture below, just trim that off BEFORE you start slicing the meat. Fat spoils faster than meat, so the more you get off now, the longer your jerky will be shelf stable. Slice the meat with a very sharp knife either with the grain for a more chewy jerky or against the grain for a more tender jerky. Slice even strips so they will dry evenly and be finished at the same time. You can wrap the roast in plastic wrap and partially freeze for 1-2 hours to make slicing easier.

I didn’t use it on this recipe, but a jerky slicer is a FANTASTIC piece of equipment to help get even strips when slicing jerky. Making the marinade I love chili garlic sauce and that is why I LOVE this recipe. I love chili garlic when I eat Pho as well as grilled pork and rice, so why not use it in jerky? Well it turned out GREAT in jerky! Combine all the ingredients in a bowl or ziplock bag and mix well. Since this recipe does not have any whole peppers, blending in a blender is not needed. If you are not familiar with chili garlic sauce, it can be purchased at any major supermarket or a local Asian supermarket.

Add the earlier sliced meat strips to the marinade and mix around so all the strips are evenly covered. Allow the strips to marinate for 6-24 hours in the refrigerator. Do NOT marinate the meat at room temperature, always marinate in the fridge to prevent the meat from spoiling. Dehydrating Once the meat has finished marinating, strain any excess marinade in a colander. I marinated this beef for a total of 20 hours before straining. The longer the marinade process, the more intense flavor the jerky will have!

Pat dry the strips to remove even more of the excess marinade. F to kill any potential bacteria. F in the dehydrator does the trick. Testing for when the jerky is finished While drying the jerky, you want to start testing to see if it has finished at about the 3-4 hour mark.

Take a piece of jerky out of the dehydrator, oven, or smoker and allow it to cool for 5 minutes to room temperature. You will also see white fibers in the meat. If the jerky is not finished, continue drying for another hour and repeat the same process until the jerky is finished. 4-6 hours when using a dehydrator or oven and 6-9 hours when using a smoker.