Description
This Dr. Pepper Jalapeño Beef Jerky recipe offers a sweet and spicy twist on classic homemade beef jerky. Marinated in a flavorful blend of Dr. Pepper soda, soy sauce, Worcestershire sauce, and spices, then dried until perfectly chewy, it’s an ideal high-protein snack with a hint of heat from fresh jalapeños.
Ingredients
Scale
Beef and Marinade
- 2 pounds beef (top round, flank, or eye of round, sliced 1/8–1/4 inch thick)
- 1 cup Dr. Pepper soda
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 2 fresh jalapeños (sliced, seeds removed for less heat)
Instructions
- Prepare the Marinade: In a large mixing bowl, combine Dr. Pepper, soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, smoked paprika if using, and sliced jalapeños. Stir until the sugar dissolves completely, ensuring the flavors meld.
- Marinate the Beef: Add the sliced beef to the marinade and mix thoroughly so all pieces are well coated. Cover the bowl and refrigerate for at least 8 hours or preferably overnight to allow the flavors to penetrate the meat deeply.
- Dry the Meat: Remove the beef slices from the marinade and pat them dry with paper towels to remove excess moisture. Arrange the slices in a single layer on dehydrator trays or place wire racks on baking sheets if using the oven.
- Dehydrate the Jerky: If using a dehydrator, set it to 160°F and dry the beef for 4–6 hours until the jerky is dry but slightly pliable. If using an oven, preheat to 175°F and dry the jerky for 3–4 hours, flipping the slices halfway through to ensure even drying.
- Cool and Store: Once dried, let the jerky cool completely. Store it in an airtight container or resealable bag. It can be kept refrigerated for up to 2 weeks or frozen for longer preservation.
Notes
- Leave jalapeño seeds in or add crushed red pepper flakes for more heat.
- Always slice beef against the grain to ensure a tender chew.
- Store homemade jerky in the refrigerator for up to 2 weeks or freeze to extend shelf life.
