Pellet Smoker Chili Lime Beef Jerky Recipe
Sweet and spicy chewy beef jerky is loaded with zesty heat from garlic chili paste and bright lime.
Servings: 10
Calories: 127kcal
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
Other cuts of beef you can use: flank steak, bottom round, London broil.
This marinade is perfect for beef jerky using a dehydrator or oven as will.
Nutrition
Calories: 127kcal | Carbohydrates: 2g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 55mg | Sodium: 382mg | Potassium: 370mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 2mg