Step 1

Add soy sauce, sugar, mirin, red pepper, black pepper, ginger, garlic, and jalapeno pepper to a blender and mix until the sugar has dissolved

Step 2

Place slices of top round milanesa in the marinade and set in the refrigerator for 4-12hrs.

Step 3

After meat has finished marinating, remove from the marinade and pat dry with paper towels.

Step 4

Dry with yourfavorite jerky making method. A dehydrator was used when making this recipe. The slices were placed on dehydrator racks so they were not overlapping or touching. Dried for about 3 hours at 160 degrees.

Step 5

Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in air tight containers.