Green Chile Beef Jerky

4 from 2 votes

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.

Prep Time15

Cook Time2 30

Marinate Time1

Total Time1 2 45

Course: Snack

Cuisine: American, Barbecue

Keyword: Green Chile Beef Jerky

Servings:

Author: Susie Bulloch (heygrillhey.com)

Ingredients

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

Instructions

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.

Video

Notes

This 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.

Nutrition