Gorge Fly Shop Blog: Greg's Green Chili Jerky Recipe

Don't Fish Hungry!

Over a lifetime of fishing I've learned a thing or two about food choices we make while fishing. Did you ever pause from great fishing for a big lunch and struggle the rest of the day to find that great fishing again?

A big change going forward from the covid-19 pandemic is likely to be elimination of outfitter provided lunches. I've already seen several "going forward" write ups that are announcing that lunches will no longer be provided.

While I've been served some great lunches over many years I'm not terribly disappointed for this change.

Bottom line is I am an angler! I didn't book a trip for a great meal. Fishing is the one thing I can do that will make me forget about food and being a food addict I can honestly say not many things in life allow me to forget about food.

But a successful day of fishing does require nutrition and hydration. So how do I do this and still stay completely in my game?

Jerky is part of my game!

I've always loved jerky but did not consider it a good fishing food because of the massive amount of sodium found in store bought jerky. The sodium levels make it impossible to enjoy more than a piece or two during the day.

A key reason I bought a smoker was to make my own jerky. By doing so I can control the sodium. But that is not all. I also learned that most recipes I found online call for wayyyyyyy to many ingredients.

Over time I came up with my own simple recipe. Many have said it's the best jerky they've ever had.

Key tips...

Let smoke be a flavor
Ditch the soy sauce
Easy on the sodium
The shorter the ingredient list the better

My main ingredient I marinade my beef (or pork) jerky in is Hatch Green Chili. It's spicy but not too hot, flavorful, and goes well with smoke.

I'll save you all the details of what meat and how thick and so on...Much to know about jerky is personal preference. I'll just get to the basic recipe.

1 cup Roasted Hatch Green Chili's
1 tablespoon Kosher Salt

Blend the green chili and salt into a paste. Combine with your pre-cut meat in a ziplock bag. Marinate in refrigerator overnight. Put on the smoker on the "smoke" setting.

Note I have a pellet smoker and have been liking a maple bourbon flavor pellet. What you use is your choice and I can tell you it does make a difference in flavor.

How much time depends on smoker, cut size and desired finish. I typically find about 4 hours is good.

Remove and cool on cooling rack. Place in bag(s) and put store in fridge with bag remaining open. You don't want to zip the bag closed and trap in moisture.

I've kept it in a fridge for up to two weeks and still good. I've froze it with great success. I have carried it for a few days without refrigeration and it's been fine.

I don't treat it like store bought jerky as in you could probably eat store bought jerky found in a open bag that was lost behind your truck seat over a year ago.

I normally smoke about 2 pounds at a time and it doesn't last long enough to even consider going bad.

Another trick is to save back a couple pieces without marinade and just sprinkle with kosher salt. Smoke them along with the rest of your batch. Now you have some extra special furry friend treats. Trust me your canine pal will show his best, or worst, obedience for a nibble of your jerky.