Dr. Pepper Jalapeño Beef Jerky

Dr. Pepper Jalapeño Beef Jerky

Ingredients:

• 1 kg (2.2 lbs) beef (thinly sliced)
• 1 cup soy sauce
• 1 cup Dr. Pepper
• 1/2 cup Worcestershire sauce
• 1/4 cup honey
• 2 cloves garlic (minced)
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon sea salt
• 1/2 teaspoon smoked paprika
• 1-2 jalapeño peppers (finely chopped)

Instructions:

1. Prepare the Marinade: In a large bowl, mix soy sauce, Dr. Pepper, Worcestershire sauce, honey, garlic, onion powder, black pepper, salt, smoked paprika, and chopped jalapeños.
2. Marinate the Beef: Add the beef slices to the marinade, ensuring they are fully coated. Cover and refrigerate for 12-24 hours.
3. Drain and Dry: Remove the beef from the marinade and pat dry with paper towels.
4. Dehydration:
   • Oven Method: Preheat to 80°C (175°F). Arrange the beef slices on a wire rack and dry for 4-6 hours, leaving the oven door slightly open.
   • Dehydrator Method: Lay the beef strips on dehydrator trays and dry at 70°C (160°F) for 6-8 hours.
5. Storage: Let the jerky cool completely, then store it in an airtight container in the fridge for up to a month.

Tip: For a smoky flavor, add a few drops of liquid smoke to the marinade.