Mexican Lime Jerky

• Meat

  • 2 lbs Beef top round or bottom round

• Produce

  • 2 Jalapenos, large

• Condiments

  • 1 cup Lime juice, fresh
  • 1/2 cup Soy sauce

• Baking & Spices

  • 1 Salt, Coarse

• Beer, Wine & Liquor

  • 1 qt Mexican beer, light

Found on foodandwine.com

Description

Ingredients

• 2 large jalapeños, 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

Directions

• Dry the Meat In a mini food processor, puree the seeded jalapeño along with 1/4 cup of the lime juice. Transfer the puree to a large bowl. Stir in the beer, soy sauce, the unseeded jalapeño and the remaining 3/4 cup of lime juice. Dry the Meat Take the beef and cut it into 1/4-inch-thick slices, either with or against the grain. Dry 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. Dry the Meat Preheat the oven to 200°. 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.