6 # of eye of round sliced with the grain in 1/4 inch slabs and ready to cold smoke tonight. I have most of it in my regular marinade for the day, but wanted to try something different. I get green chili jerky in NM all the time, I wonder what sort of concoction i can come up with to give this a try? Would some combo of Cholula green sauce be worth a go? I know its jalapeno and poblano, but might be tasty. Any other suggestions?

https://www.cholula.com/en-us/products/hot-sauce/green-pepper

We soak in Allegro for at least 24 hours and lightly salt and pepper.

167 for 8.5 hours in the dehydrator. Makes the best jerky that I have ever had.

Allegro is part of my "regular" marinade, for sure, along with soy, dehydrated garlic, dehydrated onion, and some red pepper flakes.

Could add some Zia Original Hot New Mexico Hatch Green Chile Salsa to your marinade. I've done this in the past was good. I did that plus Allegro marinade, Bear & Burton W sauce, little 2 gringos chupacabra seasoning, touch of soy sauce.

Saw that Choulula had a new chipotle variety………that's sound interesting.

I bet it will turn out good. Give it shot report back how it turns out.

I usually marinade mine in chik fil as sweet and spicy sir a cha too. 24 hours in it, then Pat it dry, add pepper.

This recipe uses Tabasco Habanero sauce. Might give it a try. This site has tons of great jerky recipes. https://www.jerkyholic.com/habanero-tabasco-jerky/

On the pit


Smoke started


Off the pit


First batch dehydrated


Second batch off the pit (green and chipotle Choulula)


Second batch in the dehydrator - 145 degrees for about 8 hours

Curious how the new stuff tasted. Now I need to go make some.

Are you smoking, then putting in dehydrator? Which dehydrator do you use?

Smoking on the pit, then into the dehydrator. My oven has a dehydrate setting.

Looks very good. I will have to give it a try.