Try this Mexican Lime Jerky recipe, or contribute your own.
Suggest a better descriptionPrepare the Marinade In a mini food processor, puree the seeded jalape?o along with 1/4 cup of the lime juice. Transfer the puree to a large bowl. Stir in the beer, soy sauce, the unseeded jalape?o and the remaining 3/4 cup of lime juice. Prepare the Meat Cut the beef into 1/4-inch-thick slices, either with or against the grain. 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. 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.
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Serving Size: 1 recipe (1107g) | ||
Recipe Makes: 0 | ||
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Calories: 439 | ||
Calories from Fat: 1 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 13993.3mg | 483 % | |
Potassium 401.1mg | 11 % | |
Total Carbohydrate 43.9g | 13 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 43.4g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 439
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