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Beef Recipes: Homemade Beef Jerky: How To Make Beef Jerky: Thai Chili Lime Beef Jerky Recipe

Byamazingfoodstv


My friend Paul in England was telling me a couple of weeks ago that he would like to see a beef jerky recipe because he is paying $4.00 per 25 grams in England. Man! That’s $64.00 a pound for beef jerky. So he asked me to do a beef jerky video. So here it is! My beef jerky is going to be my Thai Chili Lime Beef Jerky Recipe! I hope you enjoy! You can find my exact recipe on my Youtube Channel @ MrEZCooking. The recipe can also be found below. Enjoy!

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Ingredients

Wet Cure Ingredients
4 Lbs. of London Broil.
Trim all excess fat from the London.
They are lean to begin with so this won’t take long.
2 Cups of white vinegar.
1 Cup brown sugar.
1/4 to 1/2 cup salt.
3 Shots of Bourbon.
Some black pepper to taste.
Dry Cure Ingredients
A food processor or blender. I use a Cuisinart 4 Cup Classic Food Processor .
2 Cup red chili flakes.
2 to 3 Cups dried Kaffir lime leaves.
8 Tbsp. brown sugar.
4 Tbsp. salt.

Instructions

For The Wet Cure
Put your London broil in the freezer for about 30 to 45 mins to let get cold.
This makes it easier to cut the beef in the thickness you want.
Now take all of your dry components to the wet cure and put in a large bowl.
Now add your vinegar to the bowl and whisk all ingredients together.
Whisk until all the sugar and salt are completely dissolved.
Set this brine aside and let flavors marry.
The Beef
When the London broil has gotten just stiff enough take it out of freezer.
Slice beef up into 1/4 inch slices.
Cut beef against the grain or with the grain. It’s all good!
When all the beef is cut up use either a 1.25 gallon zip lock bag to put beef and brine in.
I started with a large Pyrex dish and then went to the market and got some 1.25 gallon bags.
The bags work the best.
Put the beef in the bag.
Pour the brine into the bag and shake it up well.
Put in fridge for minimum of 4 hrs. I cured my beef for 24 hrs.
Every few hours shake the bag up to make sure all meat is getting wet cured.
For The Dry Cure
4 hrs or 24 hrs later take beef from the fridge.
Drain all the liquid from the beef.
Then lay all meat on a large baking dish lined with paper towels.
Take some more paper towels and tamp dry the beef as dry as you can get it.
Now pour some dry cure into a large bowl.
Add some of your beef into the bowl and mix together.
Get the meat well coated.
As you coat your meat lay it on your dehydrators sheets.
Make sure to leave a little bit of room between pieces of beef so that the air will flow correctly.
When all trays are full of meat put in the dehydrator and set heat for 155 degrees.
Each dehydrator is different so follow temperature instructions for beef jerky.
Depending on how you cut your meat will dictate how long it will take to dry.
It took 4hrs to dry mine and I like mine a bit red in the center.
Once dried you can eat some or bag it in zip lock bags.
This Beef Jerky should be good for at least a month in your fridge.
Enjoy!

I began with 4 Lbs of London broil and by days end it was 6 Lbs of London broil. Depending on your dehydrator it can take between 3 to 4 hours depending on how thick you cut your meat, how wet it still is and how crowded the trays are when you put them into the dehydrator and how dry you want your beef jerky to be. Lot’s of people like their jerky bone dry, I like mine a bit chewy in the center. It’s all up to your and your tastes! Make some beef jerky and don’t pay the prices like what my friend Paul pays in England!

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49 Comments

  8. Just let folks know that you lose about half the weight when you make jerky. I just made 8lbs and came out with 4lbs of jerky. I am def going to try this recipe. If you could come up with maybe a sweet marinade that involves pineapple…. I think that would be amazing 🙂

  15. Okay,Greetings from Cornwall UK,I watched this Vid and must have blinked as I did not see how you made up the Thai Chilli Lime Mix,was this shop bought or did you make the mix from scratch,you are quite right to state the cost of buying in England as it is a right rip off meat wise but there is a way,get to your Butcher,have a quiet word with him about the meat you want,ask him to cut you a deal by which you will get your meat from him every time you jerk or make Biltong and see if he is okay with that,tell him the amounts you want and with a bit of persuasion you may find he will do the deal.My Butcher will and he will hang the meat for ten days in his Cold Storage for me as well,he will sell me pre dressed meat,meat with fat and gristle removed,his shop is in my village 200 yards down the road,you may have to shop around but don`t give up.Anyway I have just bought a Dehydrator Von Shef,its a six shelved Digital Square Dehydrator,not from Amazon,£39 plus Postage,but from an outlet advertising on Amazon,£20 49p Free Shipping,exact same Dehydrator,SORTED.
    Anyway let me know if this is shop bought Chilli Lime Mix please so I can go source some,think I will use a bit less on the meat though and forget the Bourbon,maybe.All the Best from Cornwall.  

  16. Nice vid but I don't agree with you on the costs…

    It's still expensive, even home made… $20 meat (meat is not that cheap in the UK or in the Netherlands), count up the time to prepare it (fridge power usage for 24 hours, marinade cost, don't forget the Bourbon and your own preparation time) then you have to dehydrate it… take the cost of that because you need a drying time of at least 3 hours (you needed 4), and take in account the amount of jerky you will end up according to the weight of your original peace of meat!

    So when I make a more realistic calculation, I will end up buying is cheaper!

    I must say it's fun to make it yourself!

    Thanx for your vid…

  20. Great video! I have always wanted to make beef jerky and im going to give it a go when i have the time! just a bit of advice get a damp tea towel or cloth and fold it and then put it under your cutting board it will stop it from spinning about!

  22. It seems like there's a lot of seasoning … does it overpower the natural flavor of the meat? I've made venison jerky with a wet rub, throw a little A 1 in there 😉 great video thanks for the work! I'm hungry!

  28. Hi there, In England we dont really have / buy dehydrators, we usually air dry (we have terrible weather so this happens indoors). Or we put in a very low oven for 4 hours which has a similar effect to air drying if you have the patience! cheers for the video. Do you have a recipe for a sticky jerky too?
    Cheers K

  36. Have you ever had the spicy jerky from Laos Market on N Las Vegas Blvd? I tried some a couple years ago and have been dreaming about it since. Your recipe is the only one I've found that looks the same, so I'm hoping it tastes the same, too!

  37. How much did that slice of London broil cost.?? I do alot of venison jerky im all out gotta wait till fall to harvest more deer but I figured in the mean time I would make it out of beef either steak flanks…..london broil….or a bottom round roast any suggestions.?? Thank you

  39. Sorry, its all gone now. It turned out okay since I added a little too much salt. However, the lime leaves and the chilis made the taste kick hard so I couldn't resist and had to grab couple of beers. It should be better next time I do it though.

  41. Part 2: it was half cup sauce sauce, 1/4 cup of teriyaki sauce, table spoon of salt, table spoon of sugar, tea spoon of paprika, tea spoon of all round steak seasoning, tea spoon of hot sauce and a shot of bourbon. Marinated for 24 hours in fridge.

    Dehydrated at about 65 degrees c for 8 hours but had to leave the thicker pieces in for an extra 2.

    My next idea was chili and lime so I googled it and this vid came up! So funny this was the one from 20 days ago. Also going to do honey garlic. G

  42. Part 1: You may remember i commented 20 days ago (according to below). I asked you about nesco but I messages them, they said it wouldn't work. So, (for British people) I bought the Andrew James Dehydrator from amazon. It was about £38 in total including delivery and it works an absolute treat!!!

    I was really worried it was going to turn out rubbish but it's incredible. 2kg of meat on sale from asda made about 1kg of jerkey.

  47. Part 2:

    I want to buy a dehydrator and just something basic / cheap is this one here which says its fine for jerkey. Please tell me your thoughts:

    'Nesco American Harvest Fd-37 400 Watt Food Dehydrator'

    How do they work? Do they heat up or blow air through or what? Also, this particular one ships to every country from the US but how would your wattage and plugs etc work with ours? Would it work?

    Many thanks.

    Chris

  48. I live in the uk and you are correct, jerkey is ridiculously expensive here. The only reason being is that no one makes it here and so all of it is imported and costs crazy amounts. My girlfriends family brings me loads over when they come from Canada but I eat it too quick! Also, you mention about air drying or smoking or using a meat dehydrator… These are not normal things we use and if I got a meat dehydrator, it would have to be imported in from the US. But I think it's worth it!

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