Description
This Dr. Pepper Jalapeño Beef Jerky recipe offers a unique twist on traditional beef jerky with a sweet and spicy marinade made from Dr. Pepper soda, soy sauce, Worcestershire sauce, and fresh jalapeños. The slow dehydration process ensures tender, flavorful jerky that’s perfect for snacking.
Ingredients
Scale
Beef
- 1 lb beef (flank steak, sirloin, or round)
Marinade
- 1 cup Dr. Pepper soda
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp red pepper flakes (optional)
Additional Flavor
- 1-2 fresh jalapeños, thinly sliced (adjust based on heat preference)
Instructions
- Prepare the Beef: Slice the beef into thin strips against the grain, ensuring they are uniform in thickness for even drying.
- Make the Marinade: In a medium bowl, mix Dr. Pepper, soy sauce, Worcestershire sauce, brown sugar, honey, minced garlic, black pepper, smoked paprika, onion powder, cumin, and optional red pepper flakes until sugar dissolves.
- Marinate the Beef: Add beef strips and sliced jalapeños to the marinade, tossing to coat evenly. Cover and refrigerate for at least 4 hours or overnight for deeper flavor.
- Preheat Dehydrator or Oven: Set dehydrator to 160°F (71°C) or preheat oven to the lowest setting around 170°F (75°C).
- Arrange the Beef: Remove beef from marinade and let excess liquid drip off. Place strips in a single layer on dehydrator trays or a parchment-lined baking sheet, avoiding overlap.
- Dry the Jerky: Dehydrate for 4-6 hours, or if using an oven, leave the door slightly ajar to allow moisture to escape and dry for the same duration, checking occasionally.
- Check for Doneness: Jerky is done when firm yet slightly pliable; it should crack when bent but not break completely.
- Cool and Store: Allow jerky to cool completely before storing in an airtight container or vacuum-sealed bag to maintain freshness.
Notes
- For a spicier jerky, increase the number of jalapeños or add more red pepper flakes.
- If you don’t have a dehydrator, the oven method works well; just ensure the door is propped open slightly.
- Slice the beef thinly and uniformly to ensure even drying and texture.
- Using lean cuts like flank steak or sirloin helps prevent greasy jerky.
- The marinating time can be extended up to 24 hours for more intense flavor absorption.
- Store jerky in a cool, dry place and consume within 1-2 weeks for best quality, or freeze for longer storage.
