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Home » Pickling & Preserving » Spicy Dr. Pepper Beef Jerky

Spicy Dr. Pepper Beef Jerky

Pickling & Preserving· Sweet & Snacky

7 Jul

Spicy Dr. Pepper Beef Jerky is delicious, Sweet and tender With a low, subtle heat and a bold beefy flavor. Easy to make and preservative free!

Making your own homemade beef jerky in a dehydrator is easy and satisfying. Made without any added preservatives, the jerky tastes better than store bought, is better for you, and the potential flavor combinations are endless.

The best tasting jerky starts with a delicious flavorful marinade. Simmering jalapeno peppers in Dr. Pepper is an easy way to concentrate sweetness while infusing spice. Our little tribe of camping friends and neighbors are our regular taste testers and this latest flavor combination got a big thumbs up from all of them!

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The Secret to Making Flavorful Beef Jerky

The thing with beef jerky is that the jerky strips require both a flavorful marinade and enough time to soak in all of those flavors.

When we started making our own homemade beef jerky, we were so excited to make it that we didn’t leave it in the marinade for long enough. After a 6 hour marinating time, and even after a 12 hour marinating time, our jerky just wasn’t very flavorful.

Now when we make jerky, we allow the jerky strips to marinate in the refrigerator for an absolute minimum of 24 hours, sometimes up to a week! Typically, around the 48-72 hour mark the flavors are fully infused and the jerky will be delicious.

As you experiment, you find the flavor level that’s right for you. The longer the marinade time, the deeper the flavors of the jerky and the better it is!

The UDSA has a great page with all sorts of facts about Beef Jerky that you can get to by clicking here. Great resource!


Picture of finished Spicy Dr. Pepper Beef Jerky.

Top TEN TIPS FOR MAKING The Best BEEF JERKY

  1. London Broil (Top Round) is the best meat to use for homemade beef jerky. Strips need to be cut between 1/8 and 1/4 inch thick. NO THICKER THAN THAT.
  2. How you cut the meat determines the final result. Try to cut the jerky strips evenly, thinly, and against the grain.
  3. Marinate, marinate, marinate. The beef jerky flavor combination that you choose and how long you allow the beef jerky strips to marinate really determine the final result. Marinating under 12 hours will most likely not give you the best flavor. You have to let the jerky strips absorb the flavors and this can’t be rushed. Try to move the meat around while the marinating and turn the bag. A zip top bag is a great tool to use when marinating as it is pliable and the meat can be moved around without opening the bag.
  4. Be careful with salt. Salt seems to be the first thing to be absorbed and it can’t be removed. Too salty = bad. Use garlic POWDER and onion POWDER, not the salt versions.
  5. Taste and smell your marinade. If the marinade is flavorful before adding the meat, the jerky will turn out great.
  6. Marinate your beef jerky in the refrigerator. No one wants food poisoning!
  7. A food dehydrator is a good investment. You can make beef jerky in the oven but it is harder to get a great end product and the process takes much longer.
  8. If a recipe says that making beef jerky in the dehydrator will take 5 hours, start checking it at an hour and a half. Timing depends on temperature, thickness and moisture, not what a cookbook says.
  9. Don’t be afraid to move the beef jerky strips and the trays around. Also, don’t be afraid to remove the thinner pieces that are done before the thicker ones. No one is perfect when cutting meat into strips. Check often!
  10. And finally, don’t ever put marinated beef jerky into the dehydrator and go to bed, thinking it will be done in the morning. If you do this, you could end up with over dried jerky that will most likely be inedible. After all that marinating time, it is really sad to have to throw it out!

Finished beef jerky on a board, pictured with rope in the background.

What if I don’t have a Dehydrator?

A lot of people ask how to make beef jerky without a dehydrator and if it’s possible to make beef jerky in an oven. Of course it is!

Prepare and marinate the beef jerky exactly as you would if you were using a dehydrator but instead, line two large baking sheets with foil and then place a wire cooling rack onto each. This allows the meat to have some air flow.

Preheat the oven to the lowest temperature it will preheat to. Usually this is 170 – 175 degrees F. Position the oven racks to the upper-middle position.  

Lay the marinated beef strips out onto the wire racks and bake until the meat is dryer and considerably less spongy than it was going in. Much like a dehydrator, it is important to pay attention to the meat by moving the jerky around and rotating the trays.

Feeling the jerky with your fingers is the best gauge of done-ness. Cooking times vary upon the thickness of the meat and this process can take anywhere from 2-12 hours. Enjoy!


Picture of marinade ingredients for Spicy Dr. Pepper Beef Jerky.

What You’ll Need to make Spicy Dr. pepper Beef Jerky

  • London Broil or Top Round Roast – Cutting the meat into jerky strips is easier when it is partially frozen. Cutting it against the grain will make it more tender. You can also ask any grocery store butcher to cut it into jerky strips for you, 1/8 to 1/4 inch thick.

  • Dr. Pepper soda – Coca Cola or even Root Beer can be substituted if you don’t have Dr. Pepper. Be sure not to use diet soda as the artificial sweeteners don’t work well in this recipe!

  • Worcestershire sauce – We love this in jerky but if you don’t have any, just add more soy sauce.

  • Soy sauce – low sodium or regular soy sauce may be used. Feel free to substitute coco aminos if you prefer. The flavor is the same, the product is allergy friendly, contains less salt and is a lot less expensive than soy sauce!

  • Kosher salt – Coarse sea salt or Himalayan Pink salt can be substituted for the Kosher salt in this recipe. If you need to use iodized (regular) table salt, only use half as much (1/2 tablespoon).

  • Garlic powder – 2 cloves of fresh minced garlic is a great substitute for garlic powder.

  • Onion powder – Dried onion flakes can be substituted equally for onion powder.

  • Ground black pepper – it may seem silly when you are using jalapeno peppers but black pepper shouldn’t be skipped in the marinade. It offers it’s own flavor profile.

  • Jalapeno peppers – Even if the jalapenos are spicy, boiling them with the soda and other ingredients translates them into a much more subtle heat. Feel free to substitute any peppers you like or have on hand for the jalapenos. If you don’t have access to fresh peppers, then use 1 teaspoon of red chili flakes instead.


Cutting the meat for beef jerky into strips.

Preparing the Meat for Beef Jerky

Beef Jerky begins with a lean cut of meat, cut into long, thin strips against the grain.

We use London Broil, which is a fancy name for a smaller beef top round roast (eye of round). The meat should be lean and not contain bones.

We use between 1 – 2 pounds at a time, sliced into strips between 1/8 and 1/4 inch thick, with any large fatty parts removed.

You can cut it yourself or ask the supermarket butcher to do it for you. Cut against the grain to make the jerky more tender. Once cut, set it aside until the marinade is ready.


Picture of finished Spicy Dr. Pepper Beef Jerky.

How to make Spicy Dr. Pepper Beef Jerky

Beef Jerky is so simple to make! Homemade Sweet & Spicy Beef Jerky is one of our favorites. The sweet and salty elements are the perfect combination and you can make it as spicy (or not) as you want with fresh jalapeno peppers. Delicious and perfectly balanced!

This can be made in the oven, but we prefer to use an electric food dehydrator. We have included oven guidelines on the recipe card just in case.

Picture of jalapenos being added to a saucepan full of the rest of the marinade ingredients for Spicy Dr. Pepper Beef Jerky.

In a medium saucepan, combine all marinade ingredients other than the Jalapeno peppers. Whisk together until well combined.

Stir in the sliced jalapeno peppers and then bring the mixture to a boil over high heat.

Set of three pictures of marinade for Spicy Dr. Pepper Beef Jerky in stages of heating and reduction.

Reduce the heat to medium-high and simmer for 10-15 minutes or until the mixture has thickened to a syrupy consistency and has reduced by half.

Picture of reduced marinade for Spicy Dr. Pepper Beef Jerky after cooling.

Remove the marinade from the heat and allow the mixture to cool completely.

Picture of beef being sliced for Spicy Dr. Pepper Beef Jerky.

In the meantime, trim off any excess fat or connective tissue from London Broil or Round Roast and slice the meat into jerky strips 1/8 – 1/4 inch thick. This is easier to do when the meat is slightly frozen!

Picture of beef marinating in jalapenos and marinade in a zip top bag for Spicy Dr. Pepper Beef Jerky.

Place jerky strips into a bowl or large zip top bag and pour the marinade over them. Stir or squeeze to distribute marinade, making sure the meat is coated evenly.

Picture of meat & marinade mixture in a zip top bag for Spicy Dr. Pepper Beef Jerky.

Refrigerate for 24 – 72 hours, stirring or turning the bag occasionally.

Picture of meat & marinade mixture in a zip top bag for Spicy Dr. Pepper Beef Jerky.

Picture of beef slices being dried off on paper towels for Spicy Dr. Pepper Beef Jerky.

Lay the jerky strips out on paper towels to remove excess moisture. Blot tops of strips with paper towels, removing as much as possible.

Picture of Spicy Dr. Pepper Beef Jerky on dehydrator trays.

Lay jerky strips on dehydrator trays with room between for air flow. Use as many trays as necessary.

Picture of Spicy Dr. Pepper Beef Jerky on a dehydrator tray after dehydrating.

Turn dehydrator on to highest setting and allow to dehydrate according to manufacturers directions, rotating trays periodically.

When jerky has been dehydrated sufficiently, remove from trays and allow to cool. Enjoy!

Picture of finished Spicy Dr. Pepper Beef Jerky in a jar and on a blue board.

All of our Favorite Beef Jerky Recipes

Worcestershire Beef Jerky – Our most requested jerky recipe with a a bold flavor that is undeniably good!

Sweet & Spicy Beef Jerky – Deliciously balanced between sweet & spicy!

Pineapple Jalapeno Beef Jerky – an awesome balance of sweet & spicy. Delicious with a mild background heat.

The Best Bloody Mary Beef Jerky – Unusual and unforgettable with hints of celery, tomato and the perfect amount of heat!

Korean BBQ Beef Jerky – a little spicy, salty and sweet, Gochujang paste brings deep and savory flavor!

Teriyaki Sweet Hot Beef Jerky – Jerky with a sweet Teriyaki flavor and just the right amount of heat.

Horseradish & Herb Beef Jerky – a bold blend of salt, pepper, and herbs with just a hint of horseradish.

Black Pepper Beef Jerky – Easy to make with a low, subtle heat. Tender and flavorful!

Spicy Dr. Pepper Beef Jerky

Spicy Dr. Pepper Beef Jerky is delicious, Sweet and tender With a low, subtle heat and a bold beefy flavor. Easy to make and preservative free!
Print Pin Rate
Prep Time: 1 day day
Cook Time: 6 hours hours
Total Time: 1 day day 6 hours hours
Servings: 16 servings
Calories: 72kcal

Equipment

  • Electric Food Dehydrator

Ingredients

  • 1 – 1 1/2 pounds London Broil or top round roast, cut into thin strips

Marinade Ingredients

  • 2 cups Dr. Pepper soda NOT diet
  • 1 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 1 tbsp kosher salt
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp ground black pepper
  • 2 medium jalapeno peppers sliced
Prevent your screen from going dark

Instructions

  • In a medium saucepan, combine all marinade ingredients other than the Jalapeno peppers. Whisk together until well combined.
  • Stir in the sliced jalapeno peppers and then bring the mixture to a boil over high heat.
  • Reduce the heat to medium-high and simmer for 10-15 minutes or until the mixture has thickened to a syrupy consistency and has reduced by half.
  • Remove the marinade from the heat and allow the mixture to cool completely.
  • In the meantime, trim off any excess fat or connective tissue from London Broil or Round Roast and slice the meat into jerky strips 1/8 – 1/4 inch thick.
  • Add the prepared meat strips to a large zip top bag and then pour the marinade over them. Seal the bag, removing most of the air and push the strips around to coat. This will ensure that all of the meat gets evenly flavored.
  • Place the zip top bag into the refrigerator. Marinate for at least 24 hours, flipping the bag occasionally and massaging the marinade into the meat.
  • Remove the meat from the marinade and lay the jerky strips out onto a double layer of paper towels. Use additional paper towels to blot excess marinade from the tops of the strips.
  • Lay the marinated jerky strips out out on dehydrator trays, leaving space between for air flow. Use as many trays as necessary.
  • Choose the highest temperature setting on the dehydrator (typically 160 degrees F). Begin checking the progress after 60-90 minutes. Flip the jerky strips and rotate trays during the dehydration process. The jerky will become less spongy but remain pliable, and it will develop a dry, leathery appearance.
  • Once sufficiently dried, remove to a resealable container or large zip top bag and allow to cool before sealing.
  • Store in an airtight container in a cool place (or refrigerator) for up to a month. Enjoy!

Notes

HOW TO MAKE BEEF JERKY IN THE OVEN:
This recipe is specific to a food dehydrator. If you want to prepare it in the oven, preheat to 170 – 175 degrees F. Position the racks to the upper-middle position. Line two large baking sheets with foil and then place a wire cooling rack onto each. Lay the marinated beef strips out onto the wire racks. Bake 2-5 hours, checking often, flipping meat and and rotating trays until jerky is dry and firm yet pliable. Cooking times vary upon the thickness of the meat and this process can take anywhere from 2-5 hours. Enjoy!

Nutrition *

Calories: 72kcal | Carbohydrates: 4g | Protein: 10g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 26mg | Sodium: 608mg | Potassium: 183mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg
* The information shown is an estimate provided by an online nutrition calculator.
Have you tried this recipe? Post a pic and mention @TheRecipeBandit or tag #therecipebandit!

  • Michelle Mundy

    As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.

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About Me

  • Michelle Mundy

    As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.

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