Description
Dr. Pepper Jalapeño Beef Jerky is a sweet and spicy homemade snack featuring lean beef marinated in a flavorful blend of Dr. Pepper soda, soy sauce, and spices, then dehydrated to tender perfection. This jerky combines smoky paprika and fresh jalapeños for a subtle kick, making it a perfect protein-packed treat for on-the-go or anytime cravings.
Ingredients
Scale
Beef and Marinade
- 2 pounds lean beef (such as top round or flank steak), thinly sliced against the grain
- 1 cup Dr. Pepper soda
- 2 tablespoons soy sauce (gluten-free if needed)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper (optional for extra heat)
Peppers
- 2–3 fresh jalapeños, sliced (or 2 tablespoons pickled jalapeños)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together Dr. Pepper soda, soy sauce, Worcestershire sauce, brown sugar, onion powder, garlic powder, smoked paprika, black pepper, kosher salt, and optional cayenne pepper until the sugar is dissolved and the mixture is well combined.
- Marinate the Beef: Place the thinly sliced beef into a large zip-top bag or shallow dish. Add the sliced jalapeños to the marinade, then pour the marinade over the beef, ensuring each slice is thoroughly coated. Seal or cover and refrigerate for at least 8 hours or overnight to allow the flavors to develop deeply.
- Preheat Dehydrator: When ready to make jerky, preheat your dehydrator to 160°F (71°C) to prepare for drying the beef.
- Prepare the Beef for Drying: Remove the beef slices from the marinade and pat each piece dry using paper towels to remove excess moisture for better dehydration.
- Arrange on Trays: Lay the beef strips in a single layer on dehydrator trays, making sure the pieces don’t overlap to ensure even drying.
- Dehydrate the Jerky: Place the trays in the dehydrator and dry the beef for 4 to 6 hours, periodically checking to ensure the jerky is dry but still slightly pliable, indicating perfect texture.
- Cool and Store: Allow the jerky to cool completely before transferring it into an airtight container for storage. Keep it in a cool, dry place or refrigerate for longer shelf life.
Notes
- For a milder flavor, use only one jalapeño or substitute with a mild chili pepper.
- This jerky can also be made in the oven set to the lowest temperature with the door slightly ajar to allow moisture to escape.
- Using gluten-free soy sauce makes this recipe suitable for a gluten-free diet.
