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Mexican Lime Jerky

  • 3servings
  • 600minutes

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Source: www.foodandwine.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB3, B12, C, D
MineralsZinc, Copper, Natrium, Chromium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 large jalapeños, halved,

  2. 1 seeded

  3. 1 cup fresh lime juice

  4. 1 quart light Mexican beer, such as Corona or Pacifico

  5. 1/2 cup soy sauce

  6. 2 pounds trimmed beef top round or bottom round, about 1 1/2 inches thick

  7. Coarse salt, for sprinkling before drying the meat

Instructions Jump to Ingredients ↑

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

  3. 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. 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.

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