Ingredients
Instructions
In mini food processor, puree seeded jalapeno along with 1/4 cup of lime juice. Transfer puree to large bowl. Stir in beer, soy sauce, unseeded jalapeno and remaining 3/4 cup of lime juice.
Take beef and cut into 1/4-inch thick slices with or against the grain. Add beef to marinade a few slices at a time. Stir well to coat each slice with marinade. Cover and refrigerate for 6 to 8 hours.
Preheat oven to 200F degrees. Set a large wire rack on each of 3 large rimmed baking sheets. Remove beef from marinade and pat dry with paper towels. Arrange beef on racks, leaving 1/4 inch between slices. Sprinkle with kosher salt and black pepper. Bake for about 4 hours, until jerky is firm and almost completely dry. Let cool completely on racks before serving.
Jerky can be refrigerated in airtight container for up to 6 weeks.
https://bakedchicago.com/lime-jerky/
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