Green Chile Jerky
Savor the bold, smoky flavors of the Southwest with this irresistible Green Chile Jerky recipe. Made from tender strips of beef marinated in a vibrant blend of roasted green chiles, soy sauce, Worcestershire sauce, honey, and a touch of liquid smoke, this homemade jerky delivers the perfect balance of heat, sweetness, and umami. Infused with aromatic garlic, onion, and earthy spices like cumin and chili powder, each bite is packed with rich, savory complexity. Perfectly dehydrated for that chewy-yet-pliable texture, this protein-packed snack is ideal for road trips, hiking adventures, or midday hunger cravings. Whether you use a dehydrator or your trusty oven, this easy-to-follow recipe guarantees a flavorful homemade jerky that rivals any store-bought version. With its unique twist of green chile heat, this jerky will quickly become your go-to snack favorite!
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Recipe Information
Ingredients
- 2 pounds Beef (top round or flank steak)
- 4 ounces Roasted green chiles (deseeded and diced)
- 0.5 cups Soy sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoons Liquid smoke
- 2 tablespoons Honey
- 1 teaspoons Garlic powder
- 1 teaspoons Onion powder
- 0.5 teaspoons Cumin powder
- 0.5 teaspoons Chili powder
- 1 teaspoons Salt
- 1 teaspoons Black pepper
Instructions
Place the beef in the freezer for 15-20 minutes to firm up slightly. This makes it easier to slice thinly.
Remove the beef from the freezer and slice it into 1/8 to 1/4-inch thick strips against the grain for a tender chew.
In a large mixing bowl, combine the roasted green chiles, soy sauce, Worcestershire sauce, liquid smoke, honey, garlic powder, onion powder, cumin powder, chili powder, salt, and black pepper. Stir well to create the marinade.
Add the sliced beef to the marinade, making sure each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or overnight for deeper flavor.
Preheat your dehydrator to 160°F (70°C). If using an oven, preheat it to the lowest temperature setting and line baking sheets with wire racks.
Remove the beef from the marinade and gently pat each strip dry with paper towels to remove excess liquid.
Arrange the beef strips in a single layer on the dehydrator trays or prepared baking sheets, ensuring the pieces do not overlap.
Dehydrate the beef in the dehydrator for 4-6 hours, or in the oven for 3-4 hours, flipping halfway through. The jerky is finished when it is dry but still pliable and does not snap when bent.
Allow the green chile jerky to cool completely before storing in an airtight container. The jerky can be stored at room temperature for up to 1 week or in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7941 mg | 345% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 43.1 g | ||
| Protein | 250.1 g | 500% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3909 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
