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Green Chile Beef Jerky

2 hours 30 min Cook
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Green Chile Beef Jerky

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.

Green Chile Beef Jerky

Green Chile Beef Jerky

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

Stay tuned to our website for updates on simple and high-quality home cooking methods just like the experts! Let us know what kind of recipes you’re looking for by leaving a comment below this article!

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Green Chile Beef Jerky

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.
prep time
15 min
cooking time
2 hours 30 min
total time
2 hours 45 min


  • Cutting board and sharp knife

  • Food dehydrator

  • Oven

  • Mixing bowl

  • Ziplock bags or airtight containers

  • Measuring cups and spoons

  • Tongs or a spatula

  • Optional


  • 2-3 pound rump roast (sliced thin (1/4" thin) against the grain)


  • 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.




Either request your butcher to slice the roast or do it yourself at home. Aim for thin and evenly-sized slices to ensure consistent drying of the jerky.


Prepare the marinade in a gallon-sized zip top bag and add the beef slices. Allow the beef to marinate for a minimum of 8 hours, or for maximum flavor, marinate for up to 24 hours.


While I personally prefer using my Camp Chef SmokePro pellet grill for drying, you can also utilize your oven or a dehydrator. Follow the recommended drying instructions specific to your chosen method.


Once the jerky is completely dehydrated, transfer the warm meat into a fresh zip top bag and partially seal it. This steaming technique helps retain moisture, resulting in tender and flavorful jerky.


You can savor this green chile jerky straight from the smoker or store it in the refrigerator for later consumption.
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About author
As the founder and chief editor of Scills Grill, I'm a self-proclaimed BBQ nut. I love cooking outdoors over live fire and smoke, no matter the weather. I use various grills, smokers, and wood-fired ovens to produce epic food. Peter Cobbetts is the president and founder of Scills Grill, with over 15 years' experience in barbecue. He's an exceptional pitmaster and grill expert who specializes in smoking briskets, pork shoulders - using charcoal, wood or propane grills/smokers - as well as reviewing kitchen appliances such as grills, smokers etc., having tried out almost every model available on the market.
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