Chili lime has become a popular flavor for snacks in recent years — if it works for chips, why not jerky? After testing several versions, this chili lime jerky is the best I’ve created. It’s a favorite at home and worth trying.
Original post date: March 2, 2015 — recipe updated with additional photos and step-by-step instructions.
Slicing the meat
Start with a lean, quality cut of beef. Eye of round works well for jerky because it’s lean and slices evenly. Before slicing, trim all visible fat — fat spoils faster than lean meat, so removing it increases shelf life.
Use a very sharp knife and cut either with the grain for chewier jerky or against the grain for a more tender bite. Aim for consistent strip thickness so the pieces dry uniformly. Wrapping the roast in plastic and partially freezing for 1–2 hours makes slicing easier and neater.
Even strips dry at the same rate. A jerky slicer can help achieve consistent widths if you have one.
Making the marinade
This recipe highlights chili garlic sauce paired with lime for a bright, spicy-sour flavor. Combine the marinade ingredients in a bowl or zip-top bag and mix until the brown sugar dissolves. There’s no need to blend since the sauce is already smooth.
Add the sliced meat to the marinade and toss so every strip is coated. Marinate in the refrigerator for 6–24 hours. Do not marinate at room temperature — always keep the meat refrigerated to prevent spoilage.
Dehydrating
When marinating is complete, drain excess marinade using a colander and pat the strips dry with paper towels. Removing excess surface moisture speeds drying and prevents a sticky finish.
Arrange the strips on dehydrator trays, oven racks, or smoker grates so they do not overlap. I dried these in a dehydrator for 3 hours at 165°F, then 1 hour at 145°F. It’s important to ensure the meat reaches an internal temperature of 160°F to kill potential bacteria; the initial time at 165°F helps achieve that. If your dehydrator doesn’t reach those temps, preheat the meat in an oven before finishing in the dehydrator.
Testing for doneness
Begin checking for doneness around the 3–4 hour mark. Remove a piece, let it cool a few minutes, then bend it. Finished jerky will bend and crack but not snap cleanly in two. You should also see white fibers when the meat is pulled apart. If not ready, continue drying and check again hourly.
Typical drying times: 4–6 hours in a dehydrator or oven, and 6–9 hours in a smoker. Pre-heating can shorten total drying time.
The lime flavor in this jerky is refreshing and evokes beachside vibes — a bright, savory snack with a spicy kick.
Storing jerky
For maximum shelf life, remove as much fat as possible and consider using curing salt or celery juice powder. Store jerky in airtight containers or vacuum-sealed bags and keep them in a cool, dry place or refrigerated for longer storage.
Pro tips
- Trim all fat before marinating to extend shelf life.
- Consider curing salt or celery juice powder to further preserve the jerky.
- Marinate closer to 24 hours for stronger flavor.
- Use fresh lime zest and juice for the brightest citrus notes.
Chili Lime Jerky Recipe
Ingredients
Lean Beef
- 1 lb eye of round
Marinade
- 1 tsp mesquite liquid smoke (omit if using a smoker)
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 2 tbsp chili garlic sauce
- ½ tsp salt
- 1 tbsp brown sugar
- 1½ tbsp lime juice
- 1 tsp lime zest
Optional
- ¼ tsp curing salt (Prague Powder #1) — optional for extended shelf life
Equipment
Instructions
- Trim all visible fat from the beef. Partially freeze the roast for 1–2 hours to make slicing easier.
- Mix the marinade ingredients until the brown sugar dissolves.
- Slice the semi-frozen beef against the grain (or with the grain if you prefer) into 1/8″–1/4″ thick strips.
- Add the sliced beef to the marinade and toss to coat. Marinate in the refrigerator for 6–24 hours.
- Remove beef from the marinade, drain, and pat dry with paper towels. Arrange strips on dehydrator trays, oven racks, or smoker grates without overlapping.
- Dry until jerky bends and cracks but does not break in half. Allow to cool before storing in an airtight container.
Pro Tips
- Trim fat for longer-lasting jerky.
- Use curing salt or celery powder to extend shelf life when desired.
- Marinate up to 24 hours for maximum flavor.
- Fresh lime zest and juice deliver the best citrus brightness.
Nutrition
You might also like:
Best Cuts of Beef for Jerky
How to Make Beef Jerky with a Dehydrator
The Best Dehydrator for Making Beef Jerky
Slicing Meat for Beef Jerky