Trim the brisket and cut against the grain into slices of about 1/4 inch (6 mm) thickness. Place in a bowl and set aside.
Prepare a skillet and toast the chile in it for about 30 seconds per side. Remove stem and seed from the chile when cool.
Break the chile pods into pieces and grind into a fine powder of desired consistency.
Add the chile powder to a bowl and mix it with the fine sea salt.
Add the chile-salt mix to the sliced beef brisket.
Squeeze the lime juice over the beef and toss it all together to coat the beef as evenly as possible.
Cover up the bowl and place it in the fridge for 3 hours or more.
Set the sliced meat on your dehydrator racks.
Ensure there's no overlapping.
Set your dehydrator temperature to 145°F (63°C) and dehydrate for 2-3 hours. You may have to shuffle your dehydrator trays to ensure a uniform dehydration process.
When done, the sliced beef will be firm yet pliable.
Allow the beef jerky to cool before transferring into a covered container that allows a bit of airflow.
