Description
A flavorful homemade beef jerky recipe marinated in a unique blend of Dr. Pepper, jalapenos, and classic spices, then smoked low and slow to perfection. This jerky combines a subtle sweetness with a spicy kick, making it a perfect savory snack with a tender, yet chewy texture.
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
- Make 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 the heat and simmer for 10-15 minutes until the liquid is reduced by half. Remove from heat and allow the marinade to cool completely.
- Marinate the Beef: Place the thinly sliced beef eye of round into a gallon-sized zip-top bag. Pour the cooled marinade over the beef, ensuring all pieces are fully submerged and coated. Seal the bag and refrigerate for 8-12 hours or overnight to allow the flavors to infuse.
- Preheat the Smoker: Preheat your smoker or oven to 170°F (75°C). If using a smoker, add maple or cherry wood chips to provide a subtle smoky sweetness that complements the marinade.
- Smoke the Meat: Remove the beef slices from the marinade and pat them dry with paper towels to remove excess liquid. Arrange the strips on the smoker or oven racks in a single layer, making sure the pieces do not touch to allow even drying. Smoke the beef for 2-3 hours, periodically checking to ensure uniform drying. The jerky is done when the meat is firm but still retains slight pliability.
- Steam to Finish: Transfer the warm, smoked jerky into a gallon zip-top bag, leaving it slightly unsealed to allow some steam to escape. This step helps reintroduce moisture and enhances tenderness. Once cooled, store the jerky at room temperature for 3-4 days or refrigerate for up to 2 weeks to maintain freshness.
Notes
- For thicker or leaner cuts of beef, adjust smoking time accordingly for desired texture.
- Adjust jalapeno quantity to control spice level; remove seeds for milder heat.
- Use a sharp knife or meat slicer to slice the beef thinly and uniformly.
- Ensure the marinade is fully cooled before adding beef to avoid partially cooking the meat.
- Store jerky in an airtight container after refrigeration to maximize shelf life.
- If you don’t have a smoker, an oven set at 170°F works well for drying jerky.
