Chili Lime has become a popular flavor across many snacks in recent years. If it works for chips, it works for jerky too. After testing multiple versions, this is my best recipe yet. My wife’s favorite so far — a must-try.
Original Post Date: March 2nd, 2015 • Recipe updated with more pictures and step-by-step instructions
Slicing the meat
Begin with a lean, good-quality cut of beef. I used eye of round. Trim all visible fat before slicing — fat spoils faster than meat, so removing it improves shelf stability.
Use a very sharp knife and slice either with the grain for chewier jerky or against the grain for a more tender result. Aim for even strips so they dry uniformly. Wrapping the roast in plastic and partially freezing it for 1–2 hours makes slicing easier and more consistent.
Even strips dry at the same rate. If you plan to make jerky often, a jerky slicer can be a helpful tool for consistent widths.
Making the marinade
This recipe highlights chili garlic sauce and fresh lime. The combination gives the jerky a bright, tangy heat that works really well. Combine all marinade ingredients in a bowl or zip-top bag and mix until the brown sugar dissolves. There’s no need to blend since this recipe uses no whole peppers.
Add the sliced meat to the marinade, ensuring each strip is well coated. Marinate in the refrigerator for 6–24 hours. Always marinate in the fridge — never at room temperature — to prevent spoilage.
Dehydrating
After marinating, drain the excess marinade in a colander. I marinated my beef for 20 hours for strong flavor. Pat the strips dry with paper towels to remove additional surface moisture — this speeds drying and reduces stickiness.
Arrange the strips on dehydrator trays, an oven rack, or a smoker grate. I used a dehydrator: 3 hours at 165°F, then 1 hour at 145°F. The key is making sure the meat reaches an internal temperature of 160°F to kill any harmful bacteria. If your dehydrator doesn’t get that hot, preheat the meat in the oven first.
Testing for when the jerky is finished
Start checking at the 3–4 hour mark. Remove a piece, let it cool to room temperature for a few minutes, then bend it in half. Properly dried jerky will bend and crack but not snap in two. You’ll also notice white fibers when you tear a piece apart. If it’s still too soft, continue drying and recheck every hour.
Typical drying times: 4–6 hours in a dehydrator or oven, 6–9 hours in a smoker. Preheating can reduce overall time. The lime in this recipe evokes a bright, beachy flavor — perfect with a cold beer or as a tangy snack.
Storing jerky
To maximize shelf life, use curing salt or celery powder and store jerky in airtight containers. Properly trimmed and cured jerky kept in sealed containers will last longer. Store in a cool, dry place or refrigerate for extended freshness.
Old Pro Tips:
- Trim all fat from the meat before marinating to improve shelf life.
- Using curing salt or celery juice powder extends preservation.
- Marinate closer to 24 hours for the most intense flavor.
- Use fresh limes for the brightest citrus notes.
Chili Lime Jerky Recipe
Ingredients
Lean Beef
- 1 lb eye of round
Marinade
- 1 teaspoon mesquite liquid smoke (omit if using a smoker)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons chili garlic sauce
- ½ teaspoon salt
- 1 tablespoon brown sugar
- 1½ tablespoons lime juice
- 1 lime zest
Optional
- ¼ teaspoon curing salt (Prague Powder #1)
Equipment
Instructions
- Choose your beef, trim visible fat, and place in the freezer for 1–2 hours to firm up for slicing.
- Mix all marinade ingredients in a sealed container and whisk until the brown sugar dissolves.
- Slice the beef against the grain to 1/8″–1/4″ thick.
- Combine the sliced beef and marinade, shake or mix to coat, and marinate in the refrigerator for 6–24 hours.
- After marinating, pat the strips dry with paper towels. Dry in an oven, dehydrator, or smoker until the jerky is ready.
- The jerky is done when it bends and cracks but does not break. Let cool before storing in an airtight container.
Pro Tips
- Trim all fat for longer-lasting jerky.
- Consider curing salt or celery powder to improve shelf life.
- Marinate up to 24 hours for a stronger flavor.
- Use fresh limes for the most vibrant citrus flavor.
Nutrition
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