Mexican Lime Jerky

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   1.Prepare the Marinade In a mini food processor, puree the seeded jalapeno along with 1/4 cup of the lime juice. Transfer the puree to a large bowl. Stir in the beer, soy sauce, the unseeded jalapeno and the remaining 3/4 cup of lime juice.

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   2.Prepare the Meat Cut the beef into 1/4-inch-thick slices, either with or against the grain.

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   3.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.

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   4.Dry the Meat Preheat the oven to 200u00b0. 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.

No nutritional information available.

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