Spicy Dr. Pepper Beef Jerky

TEN Really Great TIPS FOR MAKING BEEF JERKY

• London Broil (Top Round) makes a very tasty jerky. Strips need to be cut between 1/8 and 1/4 inch thick. NO THICKER THAN THAT.

• How you cut the meat determines the final result. Cut it evenly, thinly, and against the grain.

• Marinate, marinate, marinate. What you put the meat in and how long you leave it there for really determine the final result. Marinating under 12 hours is not going to get you the taste you want. You have to let the meat take in the flavor. You can’t rush it. You have to pay attention. Move the meat around while marinating and turn the bag repeatedly while it marinates. A zip top bag is a great thing for marinating as it is pliable and the meat can be moved around without opening the bag.

• Be careful with salt. Salt seems to be the first thing that gets soaked up into the meat. You can’t take it out once it’s in. Too salty = bad. Use garlic POWDER and onion POWDER, not the salt versions.

• Taste and smell your marinade. If it is tasty before adding the meat, the jerky will turn out great.

• Marinate in the refrigerator. No one wants food poisoning.

• A food dehydrator is a good investment. The oven can be used but it is harder to get a great end product and it takes longer.

• When a recipe says it’ll take 5 hours, start checking it at an hour and a half. Timing depends on temperature, thickness and moisture, not what a cookbook says.

• Don’t be afraid to move the meat 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!

• And finally, don’t ever put meat in the dehydrator, turn it on, and go to bed, thinking it will be done in the morning. If you do this, you will get over dried jerky that will most likely be inedible. After all that marinating time, it is really sad to have to throw it out!

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.

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.

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. This is easier to do when the meat is slightly frozen!

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.

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

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

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

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!