Parrothead Jerky Recipe

I took such great pictures of exactly how to do this jerky and I cannot figure out how to insert them throughout the post! When I get it down, I will put them all in. In the meantime I can put in the recipe and a picture of the finished product. It is so tasty and honestly has a good margarita taste. **do not let children eat this jerky**.

Parrothead Jerky

 List of ingredients:
3/4 lb top round steak
1 jalapeno, half of seeds discarded, chopped
1/3 C lime juice – fresh or bottled
1/2 C tequila
1/4 C soy sauce
4 Tb brown sugar
1 tsp salt
2 tsp pepper
Margarita salt

Most people would probably use fresh lime juice and maybe I would too (probably not) if this was going to be in a pie or something but I will be dehydrating it for hours and hours. No one ever says, “Gee, that jerky tastes so fresh”! So, I use bottled.
•Slice beef against the grain, into long, thin strips. *Tip: put your meat in the freezer about an hour before cutting it. It’ll be easier to slice.
•In a large bowl, whisk together lime juice, tequila, soy sauce, brown sugar, salt and pepper until the sugar dissolves. Stir in the jalapeno with the seeds.
•Place beef strips in a food storage bag and pour marinade over top. After closing bag tightly, mush it around and then put the bag in a bowl and place in fridge. I marinade for 24 hours, but anytime after 5 hours is fine.
•Remove marinated beef from the fridge, and place slices on paper towel using another paper towel, pat the pieces of beef to remove excess liquid.
•Place strips of meat on the dehydrator tray (oven directions to follow). •Sprinkle with margarita salt on one side only. Every hour, move the bottom tray to the top and continue rotating trays for the next 5 hours. You will need to follow your dehydrator’s instructions however, it took mine 5 hours.
•When done, jerky should bend and “splinter” a bit. If there is no splintering, then it is not done yet. If it breaks and is hard, you dehydrated it too long. Jerky continues to “cook” after you take it out so check often until you learn your dehydrator.
***Alternate Oven Directions***
•Preheat oven to 170 degrees F. Cover a cookie sheet in foil and place a wire rack on it. Put strips of jerky across the wire rack. It may take several cookie sheets and wire racks to accommodate all the jerky.
•After it has been in the oven 1 hour, turn the meat over and cook for another hour-and-a-half. Test for doneness. If not done, put back in the oven and check at 10 minute intervals until it is bendy & splintery.

Finishing Up
•When you determine your jerky is done, take it out of the oven or dehydrator and allow to cool completely before placing in an air tight bag or container because if you don’t it will sweat and mold.
Jerky should stay good for a very long time. Ours never lasts more than a week or so.


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