Home Late Night SnackJerky Best Chili Lime Beef Jerky

Best Chili Lime Beef Jerky

by Isabel
Best-Chili-Lime-Beef-Jerky

If you’re looking for a different kind of jerky, chili lime beef should be on top of your list to try. This hot and tangy flavor will surely make you salivate and want more. Here, we give you a detailed list of the ingredients, how to make it and how long it will last.

Chili lime has been a favorite kind of seasoning. It is used in potato chips, fries, shrimps, pretzels, chicken, and so on. It wasn’t so long after people figured out that chili lime as a beef jerky flavor would definitely work and tickle our taste buds.

Here, we explore how to make chili lime beer jerky.

Best Chili Lime Beef Jerky - Hotline Recipes

What cut of beef should I look for?

There’s a shortlist of the best cuts of beef to use for beef jerky. The best of the best is the eye of round, which is in the rear end of the cow. This cut is the most tender of the round cuts making it the best. You’ll have to trim the fat off but there won’t be much. Another great cut would be the top round cut. It’s not as tender as the eye of round but it’s the next best thing. You can also use sirloin for making jerky but just make sure to cut through the grain to avoid a really tough piece of jerky.

The reason why we don’t want fat anywhere near the meat is because fat causes the jerky to spoil faster. One of the reasons why we even make jerky (other than because it’s super delicious) is that we want to preserve meat. If we’re leaving that one factor that causes it to spoil, then there’s no point.

How long will my beef jerky last?

If you have a bag of vacuum-sealed beef jerky, it could last you up to 2 months if unopened. Once you open that airtight container, it’s a different story. You would have to consume the bag of jerky within a week at room temperature. If you want to take extra measures to prolong the shelf life of the opened bag, you may place it in the chiller.

Beef jerky can last you a decent amount of time but if you eat something like chili lime beef jerky, you probably wouldn’t have to worry about shelf life!

Ingredients

  • Beef – The best cut of beef for making jerky is eye of round. It is the most tender. If using this tender cut, slice along the grain for a chewy jerky experience. If you want an easy and tender eating experience with your jerky, slice against the grain.
  • Liquid Smoke – We want that smoke flavor to shine through the jerky. If you’re not using a smoker for making jerky, this is a good addition to the marinade.
  • Chili Garlic Sauce – You can buy chili garlic sauce in the grocery store. They usually come in jars.
  • Worcestershire Sauce – Worcestershire sauce adds character to a dish and it enhances the flavor of the soy sauce in the jerky. It has that zing that makes you want more!
  • Soy Sauce – Use ordinary soy sauce for this. Don’t go too deep or it might be too overpowering.
  • Brown Sugar – Brown sugar adds that crystallization to the jerky.
  • Lime Juice – Use fresh lime juice for that fresh kick!

Tips and Tricks

  • Marinate your meat up to 24 hours if you can

The longer you marinate your meat, the more intense the flavor will be. Chili Lime marinade is delicious with jerky. Get that flavor through the meat for a really tasty jerky experience.

  • Cover the baking sheet in foil if you’re using an oven or smoker.

This would capture the juices from the meat making it a lot easier to clean when you’re done.

  • Trim the fat before slicing the meat

Remember that fat isn’t good for jerky. Make sure to get rid of the fat in the beginning rather than going back to it in the middle of preparing.

  • Use fresh lime

You really want the lime to shine through the chili garlic sauce in the marinade. Use fresh lime for that citrus zing.

Best Chili Lime Beef Jerky - Hotline Recipes

How to make chili lime beef jerky in a dehydrator

Set the temperature to 165F. We are cooking and drying nice and slow at 165F for the first 3 hours.

Mix all of your ingredients for the marinade in a bowl. Slice the buffalo meat into 1/4” thick strips. Marinate the meat for 4-24 hours.

Lay each strip of meat on the racks at least 0.5” apart. Cook in the dehydrator for 3 hours at 165F, flipping each slide to the other side halfway through the cooking time. Cook for another 1 hour at 145F.

Best Chili Lime Beef Jerky - Hotline Recipes

How to make chili lime beef jerky in an oven

You can also use an oven to make jerky! Preheat the oven to 200F.

Line the baking sheet with foil to make the cleaning easy. The sheet will capture any juice that drips from the chili lime beef while drying.

Lay the marinated eye of round on the baking racks, 0.5” apart and place over the lined baking sheet.

Bake for 3-4 hours, flipping each slice to the other side in the halfway mark.

Best Chili Lime Beef Jerky - Hotline Recipes

How to make chili lime beef jerky in a smoker

You may also use a smoker to make jerky. Marinade the beef accordingly.

Preheat and maintain 200F temperature in your smoker throughout the cooking process.

Lay the meat strips on the smoker-safe racks, 0.5” apart, and cook for 3-4 hours until it reaches your desired texture.

Best Chili Lime Beef Jerky

0 from 0 votes
Servings

10-15

servings
Prep time

4

hours 
Cooking time

6

hours 
Calories

300

kcal

Ingredients

  • 1 lb Eye of Round

  • Marinade:
  • 1 tsp Liquid Smoke (Do not use if using a smoker)

  • 2 TBSP Worcestershire Sauce

  • 2 TBSP Soy Sauce

  • 2 TBSP Chili Garlic Sauce

  • ½ tsp Salt

  • 1 TBSP Brown Sugar

  • 1 ½ TBSP Lime Juice

  • 1 zest of Lime

Directions

  • Preheat the oven or smoker to 200F.
  • In a large bowl, mix together all the marinade ingredients. If using a smoker, do not add the liquid smoke.
  • Slice the eye of round into fillets, around ¼” thick.
  • Place in the bowl of marinade and coat. Marinade for 4-24 hours in the chiller.
  • If you’re using a dehydrator, set the temperature to 150F.
  • If using an oven, line the baking sheet with foil to catch the meat juices.
  • Lay the beef strips on the racks, 0.5” apart.
  • If using a dehydrator, dehydrate for 4-6 hours.
  • If using an oven or smoker, dehydrate for 3-4 hours.
  • 10. Store in an airtight container.

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