Mexican Lime Jerky
- 2 large jalapenos, halved, 1 seeded
- 1 cup fresh lime juice
- 1 quart light Mexican beer, such as Corona or Pacifico
- 1/2 cup soy sauce
- 2 pounds trimmed beef top round or bottom round, about 1 1/2 inches thick
- Coarse salt, for sprinkling before drying the meat
- 1.Prepare the Marinade In a mini food processor, puree the seeded jalapeno along with 1/4 cup of the lime juice. Transfer the puree to a large bowl. Stir in the beer, soy sauce, the unseeded jalapeno and the remaining 3/4 cup of lime juice.
- 2.Prepare the Meat Cut the beef into 1/4-inch-thick slices, either with or against the grain.
- 3.Marinate the Meat Add the beef to the marinade, a few slices at a time, stirring well to coat each slice with the marinade. Cover and refrigerate for 6 to 8 hours.
- 4.Dry the Meat Preheat the oven to 200u0b0. Set a large wire rack on each of 3 large rimmed baking sheets. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Sprinkle with coarse salt. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. Let cool completely on the racks before serving.
jalapenos, lime juice, beer, soy sauce, trimmed beef, salt
Taken from www.epicurious.com/recipes/member/views/mexican-lime-jerky-50083217 (may not work)