Orange & Chili Garlic Lime Jerky

Been a little bit since I threw up a new Jerky product at ya! I know what I’m planning to bring you, but sometimes you glide past the Costco meat department and that eye round is just asking to be purchased. So we’re doing that.

I also always do a spicy flavor – so at least I’ll change that up for today. For some reason I was feeling an orange beef vibe. Then to keep the asian citrus train rolling, I thought a familiar Chili Garlic Lime would be good as well. Let’s see how we did.

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Recipe

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The Prep Table

MrsForensicBBQ still hasn’t approved a slicer purchase for our outfit here. I tried to say it’s a tax write-off for the site, but she reminded me we haven’t made $1 dollar on this. In fact, quite the opposite. So we’re going to do our best to thinly cut this lean meat, throw them in a bag to marinade overnight and smoke the next day.

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The Process

Check out the recipe for what all went into this, but this one smelled pretty darn good. Very orange-y, very ginger-y. And not at all spicy, so everyone can enjoy this one. This was the hardest part of the cook – the most time consuming, but sometimes you gotta put in the grind. The Chili Garlic Lime was pretty easy, we just directly dumped in the bag. Wasn’t too much for the prep on that one, so a Ziploc picture is all you get.

Now we’re going to try to slim cut this as best as possible. I’ll throw it in the freezer for a little bit (15 min or so), get out my good knife, and get a supervisor in case my thin-slice is introduced to a finger. All joking aside, try to get as thin as you can. This was probably the worst that I’ve done, but shit happens. Final product was still great, just took a little bit of finesse. Read on, my friends.

Once you get the slices or chunks trimmed out, throw them in a bag and let them sleep overnight.

What I failed to accurately detail – and one that I actually forgot about until it was time to cook ’em, was to press the hell out of these things post marinade. Take out a piece, wipe off the marinade, and really squeeze the shit out of ’em and get ’em dry. Here’s where I took some of those pretty thick cuts and flattened ’em out. Some still ended up beefy, but we’ll work with it.

When I say squeeze ’em, put a bed of paper towel down, place the beef on top, and another layer of paper towel on it. Take your fist (pestle) and work it into that beef, squeezing out the marinade, and ready for the smoker.

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The Result

I love that you’ll see this picture of them going on, and get the full post-smoke picture below. I’ve been told so many times that food blogs don’t work.. everyone does video, TikToks and whatever.. and cool, if that’s your thing, do it right. MrsForensicBBQ and I do this because we both like to write and share these with ya.. and I know I like putting my recipes out there so I can refer to them pretty easily.

Now that’s what we’re talking about! These looked so good, of course I ate some of the smaller nuggets to make sure those marinades worked. They did. Chili Garlic Lime was the winner, in my opinion.. but the orange beef wasn’t bad either. I ended up throwing both in the same bag and ate ’em for awhile. Last thing I’ll mention, put them in a ziploc bag while they’re still hot and let that steam keep the meat a bit moist. You’ll get a solid bite (so long as you trimmed against the grain) that isn’t like boot leather. Give this one a try!

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The Recipe