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
Scale
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.
