Chili Lime Beef Jerky

Q: What wine pairs best with beef jerky?
A: Beer!

  • Ingre­di­ents:
  • 1 tbsp. Worces­ter­shire sauce
  • 1 tbsp. soy sauce
  • 2 tbsp. chili gar­lic sauce
  • 12 tsp. salt
  • 1 tbsp. brown sug­ar
  • 1 12 tbsp. lime juice
  • 1 zest of lime
  • 1 tsp. mesquite liq­uid smoke (don’t add if you’re using a smok­er)
  • OPTIONAL:
  • 14 tsp. cur­ing salt 

As always, take a peek at Beef Jerky Basics for guid­ance, wis­dom and the strength to set­tle for noth­ing but the very best jerky.

Trim all vis­i­ble fat from your beef and toss it in the freez­er for an hour or so.

Mix all ingre­di­ents, whisk­ing in the brown sug­ar until it’s com­plete­ly dis­solved.

Slice beef against the grain, between 1/8″-1/4″ thick.

Add sliced beef to a bag or oth­er air­tight con­tain­er of mari­nade; shake well to even­ly coat the meat.

Mar­i­nate in the fridge for 12 to 48 hours, turn­ing occa­sion­al­ly so all the beef gets a good soak.

Remove and blot the strips with paper tow­els, then dry using your pre­ferred method.

Jerky will be fin­ished when it bends and cracks, but does not break in half.

Cool com­plete­ly before stor­ing in an air­tight con­tain­er.