Description
Dr. Pepper Jalapeño Beef Jerky is a flavorful and spicy homemade dried beef snack infused with a unique blend of sweet Dr. Pepper soda, smoky spices, and fresh jalapeños. This recipe combines marinating, drying, and slow dehydration methods to create tender yet chewy jerky with a perfect balance of heat and sweetness, ideal for savory snack lovers.
Ingredients
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, for extra heat)
Additional
- 1-2 fresh jalapeños, thinly sliced (adjust based on heat preference)
Instructions
- Prepare the beef: Slice the beef into thin strips against the grain. Ensure that the strips are as uniform as possible for even drying and consistent texture.
- Make the marinade: In a medium-sized bowl, combine Dr. Pepper, soy sauce, Worcestershire sauce, brown sugar, honey, minced garlic, ground black pepper, smoked paprika, onion powder, ground cumin, and red pepper flakes if using. Stir thoroughly until the sugar is completely dissolved.
- Marinate the beef: Add the sliced beef strips and the thinly sliced jalapeños into the marinade. Toss everything to coat each strip evenly. Cover the bowl and refrigerate for a minimum of 4 hours, preferably overnight, to allow flavors to penetrate deeply.
- Preheat dehydrator or oven: Set your dehydrator to 160°F (71°C). If using an oven, preheat to the lowest possible temperature, usually around 170°F (75°C).
- Arrange the beef for drying: Remove the beef strips from the marinade, letting excess liquid drip off. Place strips in a single layer on dehydrator trays or on a baking sheet lined with parchment paper for oven drying, avoiding any overlapping to ensure even drying.
- Dry the jerky: Dry in the dehydrator for 4 to 6 hours. If using an oven, prop the door open slightly for moisture to escape and dry for 4 to 6 hours, checking periodically to prevent over-drying.
- Check for doneness: The jerky is ready when it feels firm but remains slightly pliable. When bent, it should crack without breaking completely, indicating ideal texture and moisture level.
- Cool and store: Allow the jerky to cool completely at room temperature before storing in an airtight container or vacuum-sealed bag to preserve freshness and flavor.
Notes
- Adjust jalapeño quantity based on desired spice level.
- For a smokier flavor, consider adding a small amount of liquid smoke to the marinade.
- If using an oven, keep the door slightly open to mimic a dehydrator’s airflow and prevent moisture buildup.
- Store jerky in a cool, dry place and consume within 2 weeks, or refrigerate for longer shelf life.
- Slice beef against the grain for more tender jerky texture.
