Hankering for a snack that packs a punch? How about combining the sweet fizz of Dr Pepper with the fiery kick of jalapenos in your beef jerky? This recipe is a game-changer for jerky lovers looking for something out of the ordinary.
Why This Recipe Works
- The sweetness of Dr Pepper balances the heat from the jalapenos, creating a perfect flavor harmony.
- Marinating the beef overnight ensures every slice is infused with deep, complex flavors.
- Using lean beef cuts like top round guarantees the jerky is tender, not tough.
- Dehydrating at a low temperature preserves the meat’s nutrients while concentrating the flavors.
- This recipe is customizable; adjust the jalapeno amount to suit your heat preference.
Ingredients
- 2 lbs lean beef top round, sliced into 1/4 inch strips
- 1 cup Dr Pepper
- 2 fresh jalapenos, finely chopped (seeds removed for less heat)
- 1/4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
Equipment Needed
- Sharp knife or meat slicer
- Large mixing bowl
- Measuring cups and spoons
- Dehydrator or oven
- Parchment paper (if using oven)
Instructions
Prepare the Marinade
In a large mixing bowl, combine Dr Pepper, chopped jalapenos, soy sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and black pepper. Stir until well mixed. Tip: For an extra flavor boost, let the marinade sit for 10 minutes before adding the beef.
Marinate the Beef
Add the beef strips to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate overnight, or for at least 8 hours. The longer the beef marinates, the more flavorful your jerky will be.
Prepare for Dehydrating
After marinating, remove the beef strips from the bowl, letting excess marinade drip off. Arrange the strips on the dehydrator trays or on parchment paper-lined baking sheets if using an oven, making sure they don’t overlap.
Dehydrate the Beef
Set your dehydrator to 160°F and dehydrate for 4-6 hours, or until the jerky is dry but still slightly pliable. If using an oven, set it to the lowest temperature, ideally around 170°F, and prop the door open slightly to allow moisture to escape. Check after 3 hours. Tip: Rotate the trays halfway through for even drying.
Cool and Store
Once done, let the jerky cool completely before storing in an airtight container. Properly dried jerky can last up to 2 weeks at room temperature, or longer if refrigerated.
Tips and Tricks
For those who love their jerky extra spicy, leave the seeds in the jalapenos or add a dash of cayenne pepper to the marinade. If you’re short on time, you can speed up the marinating process by vacuum sealing the beef with the marinade; this can cut the time in half. Always slice the beef against the grain for the most tender jerky. For a smokier flavor, consider adding a teaspoon of liquid smoke to the marinade. Lastly, if you’re using an oven, placing a fan near the slightly open door can help circulate air and dry the jerky more evenly.
Recipe Variations
- Swap Dr Pepper for root beer or cherry cola for a different sweet twist.
- Use turkey or venison instead of beef for a leaner option.
- Add a tablespoon of honey or maple syrup to the marinade for a sweeter jerky.
- Incorporate different spices like cumin or chili powder for a Tex-Mex flavor.
- For a tropical twist, add pineapple juice to the marinade and top the dried jerky with toasted coconut flakes.
Frequently Asked Questions
Can I make this jerky without a dehydrator?
Absolutely! While a dehydrator is ideal for making jerky, an oven can work just as well. Just set it to the lowest temperature, line your baking sheets with parchment paper, and keep the oven door slightly ajar to let moisture escape. It might take a bit longer, but the results can be just as delicious.
How do I know when the jerky is done?
The jerky is ready when it’s dry to the touch but still slightly pliable when bent. It shouldn’t break in half, but it shouldn’t feel rubbery either. If you’re unsure, it’s better to err on the side of slightly underdone, as over-drying can make the jerky too tough.
Can I freeze the jerky?
Yes, freezing is a great way to extend the shelf life of your jerky. Just make sure it’s completely cooled and stored in an airtight container or vacuum-sealed bag. It can last up to 6 months in the freezer. Thaw at room temperature when ready to eat.
Summary
This Jalapeno Dr Pepper Beef Jerky recipe is a perfect blend of sweet and spicy, offering a unique twist on traditional jerky. With simple ingredients and straightforward steps, it’s an adventurous snack that’s sure to impress.