If you are a fan of bold, irresistible flavors with a little kick, you are going to absolutely love this Dr. Pepper Jalapeno Beef Jerky Recipe. Combining the sweet notes of Dr. Pepper with the fiery bite of fresh jalapeños, this jerky is an exciting twist on a classic snack. The marinade deeply infuses the lean beef, creating a tender yet chewy texture that jerky enthusiasts rave about, and the hint of smokiness brings the whole experience together. Whether you’re heading out for a hike or just craving a flavorful, protein-packed treat, this jerky recipe promises a delicious adventure with every bite.
Ingredients You’ll Need
Getting the ingredients right is key to unlocking the full flavor and perfect texture of this beef jerky. Each component plays a critical role, from tenderizing the meat to enhancing the smoky, spicy, and sweet notes that make this recipe special.
- Eye of round roast: This lean cut is ideal for jerky due to its low fat content and firm texture, perfect for slicing thinly against the grain.
- Dr. Pepper: Adds a unique, sweet caramel flavor that balances the heat from the jalapeños and sweetens the marinade beautifully.
- Jalapeños: Fresh slices bring a fresh, spicy kick that livens up every bite without overpowering it.
- Kosher salt: Essential for seasoning and preserving the meat, enhancing all other flavors in the marinade.
- Worcestershire sauce: Adds a savory depth and umami richness that complements the sweetness of the soda.
- Black pepper: Provides subtle heat and earthiness, rounding out the spicy profile.
- Garlic powder: Offers a warm, aromatic undertone that pairs beautifully with the onion and jalapeños.
- Onion powder: Brings mild sweetness and complexity, enhancing the overall flavor balance.
How to Make Dr. Pepper Jalapeno Beef Jerky Recipe
Step 1: Make the marinade
Start by combining all your marinade ingredients: Dr. Pepper, sliced jalapeños, kosher salt, Worcestershire sauce, black pepper, garlic powder, and onion powder. Bring this mixture to a gentle boil in a medium saucepan, then lower the heat and let it simmer until it’s reduced by half. This reduction intensifies the flavors and thickens the marinade just right. Once done, chill it completely—this step is essential to ensure your beef soaks up all that goodness effectively.
Step 2: Marinate the beef
Place your thinly sliced eye of round roast in a gallon-sized zip-top bag and pour in the cooled marinade. Massage the marinade thoroughly into the beef, making sure every strip is well coated. Then pop it in the refrigerator to marinate for 8-12 hours or overnight. This slow soaking process tenderizes the meat while layering on that incredible blend of sweet, spicy, and savory flavor.
Step 3: Preheat the smoker
Before drying your jerky, preheat your smoker or oven to about 170 degrees Fahrenheit. For an authentic smoky touch, I highly recommend using wood chips like maple or cherry, or an inspired mix of both. This step sets the perfect low and slow setting to dry out your marinated beef strips without drying them out completely.
Step 4: Smoke the meat
Remove the beef slices from the marinade, then pat them completely dry with paper towels. This is crucial—it helps the jerky dry evenly and achieve that beloved chewiness. Arrange the strips on your smoker rack, grill grate, or cooling rack at a spacing that allows smoke and heat to circulate freely. Smoke or cook them for 2-3 hours depending on thickness, keeping a close eye after the first hour. You’re aiming for firm jerky that’s still a bit pliable. If your jerky snaps when bent, it’s a bit overdone, but don’t fret—it’ll still be delicious!
Step 5: Steam and enjoy
Once your jerky is done, place it warm into a gallon zip-top bag, but don’t seal it completely. This allows the jerky to steam slightly inside, which keeps it moist and tender instead of dry and crumbly. The jerky can be stored at room temperature for 3-4 days or refrigerated to last up to two weeks.
How to Serve Dr. Pepper Jalapeno Beef Jerky Recipe
Garnishes
This jerky is flavorful enough to shine on its own, but if you want to dress it up or add some contrast, consider fresh lime wedges to squeeze over the top or a sprinkling of coarse sea salt to bring out the smoky sweetness even more. A few slices of fresh jalapeño on the side can also amp up the heat if you like things spicy.
Side Dishes
For a snack board, pair your Dr. Pepper Jalapeno Beef Jerky with creamy cheese such as sharp cheddar or pepper jack, some crunchy pickles to cut through the richness, and a handful of roasted nuts for texture. It also goes beautifully alongside a fresh green salad or wraps inside crunchy lettuce leaves for a fun, protein-packed snack.
Creative Ways to Present
Take your jerky to the next level by incorporating it into dishes like spicy beef jerky tacos with avocado crema, or sprinkling pieces over a loaded charcuterie platter. You can even dice it finely and mix it into scrambled eggs or a savory trail mix for on-the-go energy boosts. The possibilities are endless and so exciting!
Make Ahead and Storage
Storing Leftovers
Once your jerky cools to room temperature, store any leftovers in an airtight container or a zip-top bag. It will keep well for about 3-4 days at room temperature and up to two weeks in the refrigerator. This method preserves the moisture and intensity of the flavors.
Freezing
If you want your jerky to last longer, freezing is a great option. Place the beef jerky in a freezer-safe bag, remove as much air as possible, and store it in the freezer for up to 3 months. When ready to enjoy, thaw it gently at room temperature or in the fridge.
Reheating
Beef jerky is typically enjoyed cold or at room temperature, but if you prefer a warm snack, you can briefly heat it in a low oven or microwave for just a few seconds until it’s warmed through but not dried out. Be careful not to overheat, as that can make it tough.
FAQs
Can I use a different cut of beef for this recipe?
While eye of round roast is ideal for its lean, firm qualities, you can use other lean cuts like sirloin or flank steak. Just be sure to trim off any visible fat to ensure your jerky lasts longer and has the best texture.
Is it necessary to use Dr. Pepper, or can I substitute another soda?
Dr. Pepper offers a unique blend of flavors that really enhance this recipe, but you can experiment with other colas or sodas. Keep in mind, changing the soda will alter the flavor profile somewhat, so choose one with a similar sweetness and spice level for the best results.
How thin should I slice the beef?
Thin slices, about 1/8 to 1/4 inch thick, work best. Thicker slices may require more drying time and can become tougher, while slices that are too thin might overcook and become brittle.
Can I make this recipe without a smoker?
Absolutely! You can use a conventional oven set at a low temperature, ideally around 170 degrees Fahrenheit. Just place the beef strips on a wire rack over a baking sheet for even airflow and check them regularly to prevent over-drying.
How spicy will this jerky be?
The heat mainly comes from the fresh jalapeños, which provide a moderate kick without overwhelming the palate. If you prefer it milder, reduce the amount of jalapeños, or remove the seeds before slicing. For extra heat, add more jalapeños or a pinch of cayenne.
Final Thoughts
This Dr. Pepper Jalapeno Beef Jerky Recipe is such a fun and tasty way to elevate your snacking game. It’s packed with character, balancing sweet, smoky, savory, and spicy notes in every chewy bite, perfect for sharing with friends or keeping as your personal treat. I can’t wait for you to try making this at home—it’s one of those recipes you’ll come back to again and again!
Print
Dr. Pepper Jalapeno Beef Jerky Recipe
- Prep Time: 12 hours 15 minutes
- Cook Time: 2-5 hours
- Total Time: 14-17 hours 15 minutes
- Yield: 8 servings
- Category: Snack
- Method: Smoking
- Cuisine: American
Description
This Dr. Pepper Jalapeno Beef Jerky recipe offers a unique twist on traditional jerky by infusing the meat with a sweet and spicy marinade made from Dr. Pepper soda and fresh jalapeños. The beef is marinated overnight, then smoked low and slow to achieve a tender, flavorful jerky that’s firm yet slightly pliable. Perfect as a savory snack, this homemade jerky combines smoky, sweet, and spicy flavors with a satisfying chew.
Ingredients
Beef
- 1 (2-3 pound) eye of round roast, thinly sliced against the grain
Marinade
- 2 cups Dr. Pepper
- 2 jalapeños, sliced
- 2 tablespoons kosher salt
- 1 tablespoon Worcestershire sauce
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Make the marinade: In a medium saucepan, combine Dr. Pepper, sliced jalapeños, kosher salt, Worcestershire sauce, black pepper, garlic powder, and onion powder. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the marinade to simmer for 10-15 minutes or until it has reduced by half, yielding just over one cup of marinade. Remove from heat and chill completely in the refrigerator.
- Marinate the beef: Place the thinly sliced eye of round beef into a gallon-sized zip-top bag. Pour the chilled marinade over the meat, ensuring all pieces are well coated. Gently massage the marinade into the beef, then seal the bag and refrigerate for 8-12 hours or overnight to infuse the flavors.
- Preheat the smoker or oven: Warm your smoker or oven to approximately 170°F. For the smoker, using wood like maple or cherry (or a combination) is recommended to impart a mild, sweet smoke flavor to the jerky.
- Smoke the meat: Remove the beef strips from the marinade and lay them on paper towels to dry thoroughly, or pat them dry carefully. Arrange the strips on a grill grate, jerky rack, or cooling rack. Smoke or cook the beef for 2-3 hours, checking after the first hour to ensure even drying. Thicker slices may require 4-5 hours. The ideal jerky is firm yet slightly pliable; if it snaps when bent, it is overcooked.
- Steam and enjoy: While still warm, place the finished jerky in a gallon zip-top bag but do not seal it completely; leave it slightly open to allow the jerky to steam and retain moistness. Store the jerky at room temperature for up to 3-4 days or refrigerate for up to 2 weeks. Enjoy as a flavorful snack anytime.
Notes
- Slice the beef as thinly as possible against the grain for tender jerky.
- Check jerky frequently during smoking to prevent overdrying.
- If you don’t have a smoker, an oven set at 170°F with a wire rack can be used as an alternative.
- Keep jerky slightly pliable for the best texture; avoid overcooking until dry and brittle.
- Store jerky in a cool, dry place or refrigerate for longer freshness.
