Description
Dr Pepper Jalapeño Beef Jerky is a sweet, smoky, and spicy snack crafted by marinating thinly sliced beef in a bold blend of Dr Pepper, fresh jalapeños, soy sauce, and a mix of spices. This flavorful jerky combines the sweetness of soda with the heat of jalapeños for a unique and satisfying high-protein, low-carb treat ideal for on-the-go snacking or meal prep.
Ingredients
Scale
Beef
- 2 lbs beef (top round or flank steak, thinly sliced against the grain)
Marinade
- 1 cup Dr Pepper (not diet)
- ½ cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1–2 fresh jalapeños (sliced)
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional, for extra heat)
Instructions
- Prepare the Marinade: In a large bowl or zip-top bag, combine Dr Pepper, soy sauce, Worcestershire sauce, brown sugar, sliced jalapeños, black pepper, onion powder, garlic powder, smoked paprika, and red pepper flakes. Mix thoroughly to ensure all ingredients are well incorporated.
- Marinate the Beef: Add the thinly sliced beef to the marinade, stirring or massaging to coat all pieces completely. Seal the bowl or bag and refrigerate for at least 6 hours, preferably overnight, to allow flavors to infuse deeply into the meat.
- Dry the Beef: Remove the beef slices from the marinade and pat them dry carefully with paper towels to eliminate excess moisture, which helps in drying properly.
- Arrange for Drying: Lay the beef strips in a single layer on dehydrator trays or wire racks positioned above baking sheets to catch drips. Ensure pieces are not overlapping for even drying.
- Dehydrate or Oven-Dry: Dry the beef at 160°F for 4–6 hours in a dehydrator or use the lowest oven setting with the door slightly ajar for 4–5 hours, flipping the jerky halfway through the drying time. The jerky should be dry yet still slightly pliable when done.
- Cool and Store: Let the jerky cool completely at room temperature before storing it in an airtight container. This step helps maintain texture and flavor.
Notes
- Use a mandoline or a very sharp knife to slice the beef thinly and evenly for uniform drying.
- Store jerky in an airtight container: up to 1 week at room temperature, 2 weeks refrigerated, or freeze for up to 3 months for longer preservation.
