How to make mexican chilli & lime beef jerky

Take your two limes

Remove the zest from both

Slice your limes for easy juicing

Juice your limes however you usually do so

Add the zest and juice together in a bowl big enough for all your ingredients

Take 3 tea spoons of smoked paprika

Add them to your lime juice

Take 3 tea spoons of chilli flakes

Add these to your marinade

Slice your brisket as thin as you can, about the same thickness as bacon

Begin to lay your brisket into your marinade

Place all of your brisket in the bowl to marinade

Use as much Mexican beer as it takes to cover your brisket (Approx 1 bottle - 330ml) you want your meat completely submerged

Give the contexts of the bowl a good mix so the marinade covers all the meat

Cover and leave overnight at least, for best results I recommend two days marinading

After letting marinade for two days remove your brisket and set aside to drain

You will notice the meat has started to change colour, this is the lime juice slowly cooking the brisket while marinating

Because of the high content of lime juice the cook time is reduced so we don't dry the meat too much

Lay your brisket out in thin strips being careful as to not have them overlay each other on a wire rack, similar you do when you cook bacon

Sprinkle a good amount of coarse salt over your brisket before cooking to help dry out and give flavour

Cook in oven at 150'C The cook time is more visual than time based, depending on your thickness of meat and amount your meat has already cooked due to the lime each cook will be different

Because of this low temperature and slow cook process your meat will be cooked before it has been dried by the oven so it will be safe to try some of the meat during cooking

This way you can find your own preferred chewy / dried consistency of your jerky, leave to cook as long as you feel is needed. Just be careful not to crisp the meat too much and burn it

I'm not afraid to admit I over cooked this when doing it and the jerky was a little more crispy than I would have liked reducing the flavour, there's a fine line between dried out and too crispy

Break into desired sizes or leave whole and keep in the fridge as a tasty snack