This Green Chile Beef Jerky is a delicious, low-sugar jerky option when you need a snack, but you’re looking to decrease your sugar intake. It’s full of flavor and great when you want to take your BBQ on the go.
Green Chile Beef Jerky
If you’ve been around Hey Grill Hey for a while, you know I’m a big fan of jerky. And while I love the basic Teriyaki and Peppered Beef Jerky varieties, I also like to go big and bold with unique jerky as well.
This jerky is marinated in a green chile lime marinade that is full of flavor without any added sugar or salt. It’s a go-to jerky recipe in my family when we’re trying to watch our sugar intake and eat a *bit* healthier.
How to Make Green Chile Beef Jerky
The steps for making beef jerky are pretty much the same no matter what type of jerky you’re drying. The only difference is what you put in the marinade. Here’s how to make this green chile jerky:
- Slice. Either have your butcher slice the roast, or slice it yourself at home. Try and keep the meat thin and the same size, so the jerky will dry out consistently.
- Marinate. Make the marinade in a gallon-sized zip top bag and add the beef. Allow the beef to marinate for at least 8 hours, or up to 24 hours for maximum flavor.
- Dry. I prefer to dry my jerky in my Camp Chef SmokePro pellet grill, but you can dry this in your oven or using a dehydrator.
- Steam. Once your jerky is fully dehydrated, transfer the warm meat into a new zip top bag and partially seal the bag. This will steam the jerky and keep it moist and delicous.
- Enjoy. You can eat this green chile jerky right off the smoker or you can store it in your refrigerator for later use.
For a full, printable recipe, scroll below!
Tips for Making Green Chile Beef Jerky
Here are some tips for making this jerky to you liking:
- Dehydrate in the oven. If you’re looking to stay indoors and still make some tasty jerky, this green chile jerky can be made in your oven. Place the jerky meat on a cooling rack that has been set on top of a baking sheet. Follow the same time and temperature listed in the recipe, but leave the door of your oven slightly cracked so the moisture can escape and your jerky can dry properly. You can place a wooden spoon in the door to keep it propped open.
- Play around with thickness. I requested my butcher slice my rump roast for jerky on a thickness setting of two. Try this for your first jerky, then play around with how thick you like yours (maybe try it a bit thinner or thicker next time to get jerky that is perfect for you). Keep in mind the thickness may alter how long it takes to dry out the jerky, so check the jerky often!
- Freeze the meat. If you are slicing your meat at home, place the beef in the freezer 30 minutes before you plan to slice. The chilled roast will be more firm and you will get a much better result with more even slices.
- Add some salt. This green chile marinade has no added salt. This keeps the sodium low, but you might miss the saltiness of traditional jerky. If you aren’t watching your sodium intake, add 2 teaspoons of coarse Kosher salt to the marinade before putting the meat in.
Other Tasty Beef Jerky Recipes
Fancy yourself a jerky fan? Try out these other delicious jerky flavors from Hey Grill Hey:
Green Chile Beef Jerky Recipe
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Green Chile Beef Jerky
- 2-3 pound rump roast (sliced thin (1/4" thin) against the grain)
Green Chile Lime Marinade
- 1 can diced green chiles
- ¼ cup avocado oil
- 2 Tablespoons apple cider vinegar
- 3 cloves minced garlic
- 1 Tablespoon Cholula hot sauce (or your favorite sugar free hot sauce)
- 1 Tablespoon South of the Border (or your favorite sugar free taco seasoning)
- juice of 1 lime
- Make the marinade. Combine all ingredients for the green chile lime marinade in a gallon sized zip top bag.
- Marinate the beef. Add the sliced beef to the marinade and massage to thoroughly coat the beef. Place the bag in the fridge and allow the beef to marinate for 8-24 hours.
- Preheat the smoker. Preheat your smoker (or oven) to approximately 170-175 degrees F. Follow any preheating or preparation instructions if using a dehydrator.
- Smoke the jerky. Take the meat out of the marinade and place it directly on the grill grates, jerky rack, or cooling rack and smoke/cook for 2-3 hours or up to 5 hours. Flip the jerky after the first hour, and check to be sure your jerky is drying evenly. You may need to move pieces around on the grates if some are dying faster than others. You are looking for jerky that is firm and still slightly pliable, but not soft and squishy.
- Steam the beef jerky. Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist.
- Store and enjoy. Eat immediately, or store for up to 2 weeks in the fridge.