Oven dried beef jerky, no special equipment required! This recipe has flavorful chile lime marinade that is gluten free and sugar free for making this the perfect on the go snack!
Keyword: Beef Jerky, Chili and Lime, Gluten Free, Spice Snack
2lbsbeef roastlondon broil, round roast etc
2limes, zested & juiced
1/3ctamari soy sauce
1/3cchili garlic paste
Trim excess fat from the roast and thinly slice against the grain into 1/4 inch slices. Place in a glass bowl. Whisk together remaining ingredients and pour over the beef ensure every piece is totally covered. Marinade overnight, stirring the bowl ever few hours to ensure even coating.
Preheat over to 200 degrees. Place foil on the bottom rack to catch drips. Remove the beef from the marinade and dry off the pieces. Skewer one end of each strip, place the pieces one inch apart on the skewer. Place skewers directly on the top oven racks, allowing the beef strips to hang down.
Bake for 15 minutes with the door closed. After 15 minutes, prop the door open with a wooden spoon and drop the oven temperature to 150 degrees. Cook for 4 to 6 hours, testing every 30 minutes. The jerky is done when it cracks went bent.
To make jerky in a dehydrator, layout on a tray with plenty of peace in between pieces. Turn your dehydrator to jerky and follow the oven instructions for testing your beef jerky.
If you are unsure if the jerky is done, keep in on the skewers until cool. Test a piece, it should crack and slowly bend. If it still is too chewy feeling, pop the skewers back into the oven.
Beef jerky will last for 2 weeks in a ziploc bag in the fridge. Or a week in the pantry.
For longer-term storage place jerky in a vacuum seal bag. Freeze for 3 to 6 months. Thaw in the fridge and consume within one week of opening.
Chili Lime Beef Jerky https://www.peelwithzeal.com/chili-lime-beef-jerky/