Best Mexican Jerky Recipes
MEXICAN JERKY
Make and share this Mexican Jerky recipe from Food.com.
Provided by Theresa Thunderbird
Categories Deer
Time 5h15m
Yield 1 pound of jerky
Number Of Ingredients 7
Steps:
- Combine all ingredients except meat (I mix it all up in a ziploc bag).
- Add sliced meat and marinate 4 hours or overnight.
- Drying time depends on how you dry it.
- I put it in my dehydrator for about5 hours.
Nutrition Facts : Calories 21.8, Fat 0.8, SaturatedFat 0.1, Sodium 2353.1, Carbohydrate 4.3, Fiber 2.2, Sugar 0.8, Protein 1
MEXICAN LIME JERKY
Steps:
- 1.Prepare the Marinade 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. 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 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love