When you’re in need of a snack but want to reduce your sugar intake, Green Chile Beef Jerky is a delectable choice. This low-sugar jerky option not only satisfies your cravings but also provides a burst of flavor. It’s an ideal companion for those times when you want to enjoy a portable BBQ experience.
Green Chile Beef Jerky
If you’ve been following us for some time, you’re probably aware of my fondness for jerky. While I thoroughly enjoy classic options like Teriyaki and Peppered Beef Jerky, I also appreciate venturing into the realm of distinctive and daring flavors.
This particular jerky is marinated in a vibrant blend of green chile and lime, boasting an abundance of flavor without the inclusion of extra sugar or salt. It has become a favored jerky recipe in my household, especially when we aim to be mindful of our sugar consumption and strive for slightly healthier choices.
Tips for Making Green Chile Beef Jerky
Here are a few helpful tips to customize this jerky according to your preferences:
Dehydrate in the oven:
If you prefer to stay indoors while making flavorful jerky, you can use your oven. Simply place the jerky meat on a cooling rack positioned on top of a baking sheet. Follow the time and temperature instructions provided in the recipe, but remember to slightly crack open the oven door to allow moisture to escape and ensure proper drying. You can use a wooden spoon to prop the door open.
Experiment with thickness:
For my rump roast jerky, I asked the butcher to slice it at a thickness setting of two. You can start with this thickness and then adjust it to your liking for subsequent batches. Try making it slightly thinner or thicker to find the perfect texture. Keep in mind that different thicknesses may affect the drying time, so keep a close eye on the jerky as it dries.
Freeze the meat:
If you’re slicing the meat at home, consider placing the beef in the freezer for approximately 30 minutes before slicing. This will firm up the roast, resulting in more even slices and better overall results.
Consider adding salt:
The green chile marinade in this recipe doesn’t contain added salt, which helps keep the sodium content low. However, if you don’t have dietary restrictions, and you miss the traditional salty taste of jerky, you can include 2 teaspoons of coarse Kosher salt in the marinade before adding the meat.
Prepare the marinade by combining all the ingredients for the green chile lime marinade in a gallon-sized zip top bag.
Add the sliced beef to the marinade and massage it to ensure thorough coating. Place the bag in the refrigerator and let the beef marinate for 8 to 24 hours.
Preheat your smoker (or oven) to approximately 170-175 degrees Fahrenheit. If using a dehydrator, follow the specific preheating or preparation instructions.
Take the marinated meat out of the bag and place it directly on the grill grates, jerky rack, or cooling rack. Smoke or cook the jerky for 2 to 3 hours, or up to 5 hours if desired. Flip the jerky after the first hour and check for even drying. Adjust the placement of the pieces on the grates if needed. The ideal jerky should be firm, slightly pliable, and not soft or squishy.
While the beef jerky is still warm, transfer it to a gallon-sized zip top bag. Leave the bag partially sealed, allowing the jerky to steam slightly. This step helps maintain moisture and keeps the jerky tender.
You can enjoy the jerky immediately or store it in the refrigerator for up to 2 weeks.
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.
Nutritions of Green Chile Beef Jerky
- Calories: 292kcal
- Carbohydrates: 1g
- Protein: 34g
- Fat: 17g
- Saturated Fat: 4g
- Cholesterol: 94mg
- Sodium: 142mg
- Potassium: 516mg
- Sugar: 1g
- Vitamin C: 2mg
- Calcium: 29mg
- Iron: 3mg
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