The price of store-bought beef jerky would have you believe there’s an impossibly complicated process behind beef jerky production. It’s a charade: Making homemade beef jerky is a simple, if a tad lengthy, process—costing you pennies compared to the packaged stuff.
Even better, you control the ingredients in the homemade stuff, allowing you to experiment with flavors while making a healthy, sustaining snack. Try this chili lime combination: Tangy, spicy and salty, it’s sure to fulfill all your cravings.
Chili Lime Beef Jerky
- 1 lb beef round
- 3 dried chilis, diced
- 1/3 cup gluten-free Tamari + 3 dashes (sub Coconut Aminos if you’d like)
- 1/3 cup red wine vinegar
- 2 T olive oil
- 2 ½ limes, juiced
How to Make It:
1. Trim excess fat and tendons from beef. Slice beef into thin slivers (the thinner, the shorter the cook time).
Tip: You can par-freeze the beef round to make even slicing easier.
2. In a bag or dish, combine beef slices, chilis, 1/3 cup Tamari, 1/3 cup red wine vinegar, olive oil and the juice of two limes. Mix together in bag or dish and marinate for a minimum of two hours, up to overnight.
3. When ready to cook, heat oven to 200°F. Line beef slices on a foil-covered baking sheet. Bake until dried and chewy, turning occasionally. Ours took 2 ½ hours.
4. In last 30 minutes of cook time, dash jerky with more Tamari, lime juice and chili, if desired. This will reduce into a flavorful glaze.
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