This chili lime beef jerky recipe is easy, fun, and combines delicious flavors for the perfect meat snack. When I need a tasty bit of protein for my kids lunchbox, homemade jerky is a surefire win. Let's put together some tasty marinade ingredients for a unique profile that you won't find anywhere else.
This blog post contains affiliate links. As an Amazon Associate I may earn income from qualifying purchases. We also partner with Impact.com to offer affiliate links. Thanks for the support.
Why Homemade Beef Jerky Is Better
So, I can't take all of the credit for this recipe. You may have found Krave Chili Lime Beef Jerky in your local market. But... I prefer to make things like this at home so I can control the ingredients and avoid things like monosodium glutamate, caramel color, and citric acid.
I also like to keep it gluten free, so I use a gluten free soy sauce for the marinade. Either way, we are going to have a delicious beef jerky that is loaded with bright flavors and none of the nasty additives from packaged food. So, lets get into this and get you cooking!
Chili Lime Beef Jerky Marinade Ingredients
The combination of chili peppers and zesty lime bring that sour and spicy tang to slow cooked beef jerky. For the marinade, you will need:
- chili garlic sauce- I use medium-hot chili
- fresh lime juice
- soy sauce
- brown sugar
- Worcestershire sauce
Which Cut of Beef Should I Use?
For any homemade beef jerky recipe, I like to use lean and inexpensive cuts of beef. Good options include eye of round and bottom round. I like very thin slices for extra tender beef jerky. That way its easier for my kids to eat and my oldest loves this chile lime recipe.
Helpful Supplies for Homemade Beef Jerky
These items are so basic, I'm sure you have them all...
- large cutting board
- sharp chefs knife
- paper towels
- zip top bag or airtight container
To cook the beef jerky, I am using my Traeger pellet smoker. It is so easy to use and we get some added natural flavor from the smoking process.
How to Make Chili Lime Jerky
Let's go step by step through the jerky process. It actually doesn't take much.
- First, we must slice the beef. If you have a meat slicer, by all means, set it to your favorite thickness and slice away. I am using a sharp knife, so to prepare the tender cut of beef, I will wrap it in plastic wrap and place it in the freezer for 30-45 minutes.
- After the outside has firmed up, slice ⅛" think slices. Transfer the beef slices to an airtight container like a ziploc bag or snap ware container.
- Next, we need to mix the marinade. Combine all of the ingredients and stir them really well.
- Pour the marinade over the beef and seal the top. Massage the marinade into the tender slices of beef and place in the refrigerator for 12-24 hours for maximum jerky flavor.
- When you are ready to cook your jerky, preheat your smoker to 180˚F.
- Once the smoker has preheated with the lid closed for 10 minutes, lay the beef jerky slices in a single layer directly on the smoker rack.
- The beef will take about two hours to dry.
- Remove the jerky to a large plate or cutting board and allow to cool.
- It is ready to enjoy or you can transfer the beef jerky to a storage device.
Recipe Modifications and Substitutions
Bring the heat- If you want more spicy flavor, kick up the garlic chili sauce OR grab a jar of extra spicy chili paste.
Cayenne pepper is another easy way to increase the heat
If you want to infuse a little more flavor, consider adding: onion powder, garlic powder, lime oil, or cane sugar.
Storing Homemade Beef Jerky
Keep your batch of chili lime beef jerky in an airtight container refrigerated for up to two weeks. I like to use a zip top bag, but you can also use any food storage container with a tight fitting lid like snap ware.
Printable Chili Lime Beef Jerky Recipe Card
Pellet Smoker Chili Lime Beef Jerky Recipe
Equipment
- Pellet Smoker
Ingredients
- 2 pound top round roast see notes below
- 2 tablespoon garlic chili paste
- 3 tablespoon lime juice
- 3 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Thinly slice the top round or other cut of beef either by hand or with a meat slicer. If slicing by hand, wrap the beef in a single layer of plastic wrap and chill in the freezer for 30-45 minutes before slicing. This will help you control the cuts and get thin slices.
- Next, mix all of the marinade ingredients in a bowl and stir them well.
- Transfer the sliced beef and marinade to a zip top bag. Gently squeeze as much as possible out of the back and massage the marinade into the beef.
- Let the beef marinade for 12-24 hours in the refrigerator.
- When you are ready to cook the jerky, remove the beef from the marinade and pat dry with paper towels.
- Preheat your pellet smoker to 180˚F and preheat it with the lid closed for 15 minutes.
- Lay the beef slices directly on the grill grates and cook with the lid closed for 2 hours.
- Remove the cooked slices to a large cutting board to cool off.
- Enjoy immediately or transfer to an airtight container. Store in the refrigerator for up to two weeks, but it will never last that long.
Notes
Nutrition
More Homemade Snack Recipes
My other favorite beef jerky for the pellet smoker has a teriyaki flavored marinade that is loaded with flavor. It combines soy sauce, sugar, and a hint of black pepper for a tender and moist jerky.
Leave a Reply