Description
This Dr. Pepper Jalapeno Beef Jerky recipe offers a deliciously sweet and spicy twist on traditional beef jerky. Thinly sliced beef eye of round is marinated in a rich mixture of Dr. Pepper soda and jalapenos, then smoked low and slow to achieve the perfect balance of smoky flavor and tender chew.
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 reduced by half. Remove from heat and allow the marinade to cool completely.
- Marinate the Beef: Place the thinly sliced beef in a gallon-sized zip-top bag. Pour the chilled marinade over the beef slices, ensuring they are fully submerged and coated. Seal the bag and refrigerate for 8-12 hours or overnight to allow the flavors to penetrate the meat.
- Preheat Smoker or Oven: Preheat your smoker or oven to 170°F (75°C). If using a smoker, add maple or cherry wood chips to infuse a pleasant smoky aroma and flavor into the jerky.
- Dry the Jerky: Remove the beef slices from the marinade and pat them dry with paper towels. Arrange the slices evenly on the smoker or oven rack, making sure the pieces do not overlap or touch. Smoke or dry the beef for 2-3 hours, checking periodically for even drying. The jerky is done when it is firm yet still slightly pliable.
- Condition and Store: Transfer the warm jerky to a clean gallon zip-top bag, leaving it slightly open to allow steam to escape. This process reintroduces a bit of moisture for optimal texture. Store the jerky at room temperature for 3-4 days or refrigerate for up to 2 weeks for prolonged freshness.
Notes
- Adjust the number of jalapenos according to your preferred spice level.
- Slicing the beef against the grain ensures a more tender jerky.
- Patting the meat dry before smoking aids in better drying and texture.
- Use maple or cherry wood chips for a subtle, complementary smoky flavor.
- Ensure the jerky is stored properly to maintain freshness and prevent spoilage.
