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Smokey Southwestern – Lime Jerky

My family has been asking me to make Jerky for months. Hurricane Irma sort of made me do it.

We were out of the country when Irma was forecasted and came back just days before she decided to make landfall. Because we were out of the country and shelves at the grocery were completely empty I used what meat protein I had on hand and made jerky.

Jerky is a great source of protein and will keep for a very long time. Also, it is great for a snack or emergency supplies. It does take a little forethought and preparation. I used a dehydrator, but you could use your oven instead.

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  • 16 oz flank steak, cut into thin strips
  • 1 tbsp Smokey Southwestern seasoning (see website)
  • 2 tbsp coconut aminos
  • 1 lime, juiced
  • 1 tsp apple cider vinegar

Mix seasoning, coconut aminos, lime juice and apple cider vinegar in a large ziplock bag. Add flank steak to marinade. Remove  air from bag and close ziplock bag. Squeeze bag a few times to distribute marinade thoroughly into flank steak. Marinate from 4-24 hours.

Remove flank steak from ziplock and place on top of paper towels to pat dry the flank steak. Set temperature according to dehydrator instructions. Dehydrate for 3 to 5 hours; turning half way through drying time. Share. Eat. Enjoy.

 

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