Description
Dr. Pepper Jalapeno Beef Jerky combines the sweet, rich flavor of Dr. Pepper soda with the spicy kick of fresh jalapenos, creating a uniquely tangy and smoky snack. Marinated beef eye of round is slowly smoked to achieve the perfect chewy texture while retaining moisture and bold flavors. Ideal for savory snack lovers seeking a twist on classic beef jerky.
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 heat to simmer for 10-15 minutes until reduced by half. Remove from heat and allow to cool completely before using.
- Marinate the Beef: Place the thinly sliced beef eye of round into a gallon zip-top bag. Pour the chilled marinade over the beef, making sure all slices are fully covered. Seal the bag and refrigerate for 8-12 hours or overnight to allow flavors to penetrate the meat.
- Preheat the Smoker: Prepare your smoker by preheating it to 170°F (75°C). For enhanced flavor, add maple or cherry wood chips to the smoker according to the manufacturer’s instructions.
- Smoke the Meat: Remove the beef slices from the marinade and pat them dry with paper towels. Arrange the slices evenly on the smoker or oven rack, ensuring they do not overlap or touch. Smoke the beef for 2-3 hours, checking periodically for even drying. The jerky is done when it feels firm but still slightly pliable to the touch.
- Steam to Finish: Transfer the warm jerky to a clean gallon zip-top bag, leaving it slightly open to allow steam to escape. This step reintroduces some moisture for optimal texture. Once cooled, store the jerky at room temperature for 3-4 days or refrigerate for up to 2 weeks.
Notes
- Adjust jalapeno quantity to control heat level.
- Use a sharp knife or meat slicer to achieve thin, even slices against the grain for best texture.
- Ensure the marinade is completely cooled before adding the beef to prevent partial cooking.
- If you don’t have a smoker, a conventional oven can be used at the same temperature with a wire rack and wood chips in a foil pouch for smoke flavor.
- Store jerky in airtight containers to maintain freshness.
