Description
Dr. Pepper Jalapeno Beef Jerky is a flavorful and spicy homemade jerky recipe that combines the sweetness of Dr. Pepper with the heat of jalapenos and a blend of savory spices. Marinated and slow-smoked to perfection, this beef jerky is tender, slightly smoky, and packed with a unique blend of sweet, spicy, and savory flavors, making it a perfect protein-rich snack for all occasions.
Ingredients
Scale
Beef
- 1 (2-3 pound) beef eye of round roast, thinly sliced against the grain
Marinade
- 2 cups Dr. Pepper
- 2 jalapenos, sliced (adjust for heat preference)
- 2 tbsp kosher salt
- 1 tbsp Worcestershire sauce
- 2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Prepare the Marinade: In a medium saucepan, combine Dr. Pepper, sliced jalapenos, kosher salt, Worcestershire sauce, black pepper, garlic powder, and onion powder. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes until the marinade is reduced by half. Allow it to cool completely before use.
- Marinate the Beef: Place the thinly sliced beef into a gallon zip-top bag. Pour the chilled marinade over the beef, making sure all slices are fully covered. Seal the bag and refrigerate for 8-12 hours or overnight to allow the flavors to penetrate the meat.
- Preheat Smoker or Oven: Heat your smoker or oven to 170°F (75°C). For enhanced flavor, use maple or cherry wood if smoking.
- Smoke or Dry the Jerky: Remove the beef from the marinade and pat dry with paper towels. Arrange the beef slices on the smoker or oven rack, ensuring they do not overlap or touch. Smoke or dry the beef for 2-3 hours, monitoring for even drying. The jerky should be firm but still slightly pliable when ready.
- Cool and Store: Transfer the warm jerky into a gallon zip-top bag, leaving it slightly open to let steam escape and rehydrate the jerky. Store the jerky at room temperature for 3-4 days or refrigerate for up to 2 weeks to maintain freshness.
Notes
- Slice the beef thinly against the grain to ensure tenderness in the finished jerky.
- Adjust the number of jalapenos to control the level of spiciness.
- Patting the meat dry before smoking helps achieve the proper texture for jerky.
- Using wood chips like maple or cherry adds a subtle smoky flavor but is optional if using an oven.
- Allow the jerky to rest slightly open to regain moisture and avoid becoming too dry or brittle.
- For longer storage, vacuum seal the jerky and freeze.
