Description
This Dr Pepper Jalapeño Beef Jerky recipe offers a perfect balance of sweet, spicy, and smoky flavors, using a marinade of Dr Pepper, soy sauce, and fresh jalapeños. Thinly sliced lean beef is marinated overnight, then dehydrated until tender yet chewy, making a flavorful and satisfying homemade snack.
Ingredients
Scale
Beef
- 2 pounds lean beef (such as flank steak or top round)
Marinade
- 1 cup Dr Pepper (regular, not diet)
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1–2 fresh jalapeños, sliced, seeds removed for less heat
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Slice the beef: Partially freeze the lean beef for 30–60 minutes to make slicing easier, then cut against the grain into thin strips about 1/4 inch thick.
- Prepare the marinade: In a large bowl or zip-top bag, combine Dr Pepper, soy sauce, Worcestershire sauce, brown sugar, onion powder, garlic powder, black pepper, sliced jalapeños, and smoked paprika. Stir well to mix all ingredients.
- Marinate the beef: Add the beef strips to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 8 hours or overnight for best flavor infusion.
- Preheat dehydrator or oven: Set your dehydrator to 160°F or preheat your oven to its lowest temperature, usually 170–175°F.
- Prepare the beef for drying: Remove the marinated beef from the fridge and pat the strips dry with paper towels to remove excess moisture.
- Arrange the strips: Lay the beef strips in a single layer on dehydrator trays or on a wire rack placed over a baking sheet if using the oven, ensuring they don’t overlap.
- Dry the beef: Dehydrate the beef strips for 4–6 hours or dry in the oven for 3–4 hours, flipping halfway through. Dry until the jerky is firm yet slightly pliable.
- Cool and store: Let the jerky cool completely before storing it in an airtight container. It can be kept at room temperature for up to one week or refrigerated for up to three weeks.
Notes
- For spicier jerky, leave the jalapeño seeds in or add a pinch of red pepper flakes to the marinade.
- Use gluten-free soy sauce to make this recipe gluten-free.
- Partially freezing the beef helps achieve uniform, thin slices.
- Ensure jerky is slightly pliable but dry to prevent mold during storage.
- Store jerky in a sealed bag at room temperature for up to 1 week or refrigerate for up to 3 weeks.
