Here’s the recipe for the Dr. Pepper Jalapeño Beef Jerky, which gives you the perfect combination of sweet, smoky, and spicy flavors! It’s an easy-to-make jerky that will surely become your go-to snack!
Dr. Pepper Jalapeño Beef Jerky Recipe
Ingredients You’ll Need:
- 2 lbs lean beef (top round, flank steak, or London broil)
- 1 cup Dr. Pepper (not diet, real sugar works best!)
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tbsp Worcestershire sauce
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1-2 fresh jalapeños, thinly sliced (seeds removed for milder heat)
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional, for extra heat)
Step-by-Step Instructions:
1. Prepare the Beef
Trim off any excess fat from the beef, then slice it into thin strips (about ¼ inch thick). For the best texture, slice against the grain, so the jerky will be more tender.
2. Make the Marinade
In a bowl, combine the Dr. Pepper, soy sauce, Worcestershire sauce, brown sugar, minced garlic, jalapeños, smoked paprika, black pepper, onion powder, and cayenne pepper (if using). Stir everything together until the sugar dissolves, and all ingredients are well incorporated.
3. Marinate the Beef
Place the sliced beef in a resealable plastic bag or shallow dish, and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight for maximum flavor.
4. Dry the Jerky
Once marinated, remove the beef from the marinade and let the excess liquid drip off. Pat the strips dry with paper towels to ensure they dry properly during the process.
- If using a dehydrator: Lay the beef strips in a single layer on the dehydrator trays. Set the dehydrator to 160°F and let it run for 4-6 hours, checking occasionally for desired dryness.
- If using an oven: Preheat your oven to 175°F (low and slow). Place a wire rack on a baking sheet and arrange the beef strips in a single layer on the rack. Bake the jerky for 3-4 hours, flipping the pieces halfway through. The jerky is done when it’s firm and slightly bendable.
5. Cool & Store
Once the jerky is done, let it cool completely. Store it in an airtight container or vacuum-sealed bag. It will stay fresh for up to two weeks in the fridge, or you can freeze it for longer storage.
Why You’ll Love This Beef Jerky:
- Sweet & Spicy Combo: The Dr. Pepper adds sweetness and complexity, while the jalapeños bring a slow, building heat.
- Customizable Heat: You control the spice level by adjusting the number of jalapeños and the cayenne pepper.
- No Preservatives: Unlike store-bought jerky, you’ll know exactly what’s in it.
- Affordable & Homemade: Make a huge batch for a fraction of the price of store-bought jerky.
Pro Tips:
- For extra smoky flavor, you can also add a little liquid smoke to the marinade.
- To control the heat, remove the seeds from the jalapeños or omit the cayenne pepper.
- Beef Slicing Tip: If you slightly freeze the beef before slicing, it will be easier to cut thin, even strips.
Enjoy Your Dr. Pepper Jalapeño Beef Jerky!
Perfect for road trips, game days, or as a protein-packed snack! You won’t be able to stop at just one piece.