Dr. Pepper Jalapeno Beef Jerky Recipe Video

My Dr. Pepper Jalapeno Beefiness Hasty is legendary! This post includes steps on how to make beef hasty and the best beef hasty recipe ever. I hateful, really. This mail is so full of beef jerky knowledge, it should probably be a book. We are going to be talking cuts of meat, slicing tips, marinating basics, and dehydrating vs. smoking.

How to Make Dr. Pepper Jalapeno Beef Hasty

Alright folks, as promised allow'south walk step-past-pace through the whole process of making this crawly jerky. From selecting the right meat all the way to getting that perfect dried jerky, yous'll take a tasty snack in no time apartment!

Step 1: Select the Meat

Allow'south start with the best cuts of beef for jerky-making. I try to pick a nice roast with very little fatty marbling. My first choice is an center of circular roast. After that, I think a elevation round, sirloin roast, or rump roast would also work well. These cuts do have a fleck more than fat/gristle, but a lot of times the price is right so I don't mind.

This recipe calls for 2-iii pounds of eye of round roast. I easily got this from my butcher and asked them to cut the meat for me. Need to know more about slicing? Read on to the next section!

Pace 2: Slice the Beefiness

Once you have selected your meat, it'south time to get that perfect jerky-thin slice. The first option is to inquire your butcher to slice the the meat for you. I recommend asking for a few sample slices to assist you make up one's mind how thick or sparse you want your hasty. I usually ask the butcher to set their slicer to a X for jerky.

If y'all are slicing your own meat at dwelling, put your roast in the freezer for 30-hour before slicing. The chilled meat volition be easier to slice. Side by side, grab a sharp knife and get started. Endeavour your best to piece the beefiness squeamish and even so all the jerky dries evenly.

At this point, you can choose whether to slice your meat with or against the grain. I adopt to slice my jerky against the grain, as it makes the jerky easier to chew and eat. I've got a bunch of niggling kiddos who would eat their weight in this Dr. Pepper Jalapeno Beefiness Hasty if I let them, and I don't want to worry like crazy that they are going to be choking on unchewable chunks of jerky.

If y'all piece with the grain you get those nice long strands of jerky that you tin can tear off and work through. If you like that more than stringy, tougher texture for your jerky, go with slicing with the grain.

Step iii: Marinate the Beef

Next, allow'south chat marinades! My favorite part! In that location are a one thousand thousand jerky marinades out at that place, enough that you can buy pre-made and just dump on your sliced meat and get. In that location are some expert ones and some non and so good ones, and I am mad every time I waste money on a pre-fabricated marinade AND a large pile of meat.

The sugariness, savory, heat flavors from this Dr. Pepper Jalapeno marinade are the perfect balance. The real basis for any great marinade, in my opinion, is a skilful combo of flavors. You'll go all that and more from this marinade.

For this marinade, I want to emphasize the importance of the reduction footstep. Take the time to reduce the marinade properly. If you don't, the terminal result can exist a little bland. Also, this isn't super spicy as prepared. If y'all want more jalapeño flavor, piece your jalapeños very thin or even add in a third jalapeño to the marinade. Some readers have also substituted habanero peppers to up the spice gene.

Step four: Dehydrate the Dr. Pepper Jalapeno Beef Jerky

The last step in making jerky is to dry it all out in a smoker, oven, or dehydrator. I take several smokers at my disposal and my favorite for jerky is my Camp Chef SmokePro pellet grill. I can maintain temperatures around 160-180 degrees F. This allows the jerky to slowly cook through while smoking.

Here'due south how to smoke this tasty jerky:

1. Preheat. Preheat your smoker to 170 degrees F. While the smoker is preheating, remove the jerky from the marinade and utilize a newspaper towel to pat off the excess marinade. One time dry, dust with additional black pepper, if desired (this gives it an extra kick of estrus!)
2. Smoke. Identify the strips of jerky on the grill grates of your smoker and melt for 2-3 hours (or up to 4-5 hours depending on the thickness of the beefiness). Your jerky is washed when it reaches 165 degrees F measured with a meat thermometer. The meat should be slightly pliable without breaking when you bend information technology in one-half.
3. Steam. Once your jerky is fully cooked, remove information technology from the smoker and place it in a make clean gallon sized zero top handbag while it is withal warm. Do not seal the bag all the fashion to allow the hasty to steam slightly to proceed it moist.
4. Enjoy. Dig in! Allow's hope you fabricated a double batch, because this stuff is addicting!

Culling Dehydrating Methods

Oven: If you're without a smoker, you can still dehydrate your jerky in your oven past laying out your jerky on a cooling rack before cooking. Follow the same time and temperature listed in the recipe, but exit the door of your oven slightly cracked so the moisture tin can escape and your hasty can dry out properly.

Dehydrator: If you are using a dehydrator, follow the instructions provided with your machine. Every dehydrator works differently and the timeline volition be unique to your machine.

Curing the Jerky

If yous prefer to use curing salts in your jerky, employ ane level teaspoon of Prague Powder #ane or instacure #1 in the marinade recipe. The recipe If you cook the recipe every bit is, information technology volition last in your fridge for upward to two weeks in a zip elevation handbag (if you don't eat information technology all earlier then). If you use curing salt, information technology will last upward to two weeks on your counter.

There y'all have it! You made it through my jerky novel! Yous may very well now be an expert hasty maker! If you lot have any questions beyond what we talked about above, feel gratis to leave a comment here or spring on over to notice me on Facebook or Instagram.

More Beef Jerky Recipes

• Corned Beef Jerky
• Sweet Coffee Beef Jerky
• Greenish Chile Beef Jerky

Dr. Pepper Jalapeno Beef Jerky Recipe

Dr. Pepper Jalapeno Beefiness Jerky

Prep Time : 20 mins

Cook Fourth dimension : ii hrs

Full Fourth dimension : 2 hrs 20 mins

Servings : 8 people

Calories : 242 kcal

• ▢ 1 ii-3 pound beef centre of round roast (thin sliced against the grain)

Dr. Pepper Jalapeno Marinade

• ▢ 2 cups Dr. Pepper
• ▢ 2 jalapenos (sliced)
• ▢ ii Tablespoons kosher salt
• ▢ 1 Tablespoon Worcestershire sauce
• ▢ 2 teaspoons black pepper
• ▢ ane teaspoon garlic powder
• ▢ 1 teaspoon onion powder

• Make the marinade. In a medium saucepan, combine all of the ingredients for the marinade. Bring to a boil and reduce the heat to a simmer for 10-15 minutes or until the mixture has reduced by half. You should have just over a cup of marinade. Arctic the marinade completely.

• Marinate the beef. Transfer the sliced beef to a gallon sized nil acme bag and pour in the marinade. Massage the marinade into the meat and refrigerate for 8-12 hours, or overnight.

• Preheat the smoker. Preheat your smoker or oven to approximately 170 degrees F. I recommend maple or ruby (or a combo of both!) for this recipe.

• Smoke the meat. Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels or patting dry out. Transfer the strips to the grill grate, hasty rack, or cooling rack and smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can accept 4-5 hours). Bank check often after the first hour to be certain your jerky is drying evenly. You are looking for hasty that is firm and still slightly pliable, simply not soft. If you bend your jerky and it breaks, yous've cooked it a picayune too long.

• Steam and savor! Place the finished jerky in a gallon zero top bag while it is notwithstanding warm. Don't seal closed all the manner. The hasty will steam in the bag slightly and this step will make the jerky moist. The hasty will last 3-4 days on the counter or 2 weeks in the fridge.

Calories: 242 kcal | Carbohydrates: ane g | Protein: 38 g | Fat: viii g | Saturated Fat: 3 m | Cholesterol: 105 mg | Sodium: 96 mg | Potassium: 602 mg | Fiber: 1 yard | Carbohydrate: 1 thousand | Vitamin A: 40 IU | Vitamin C: iv mg | Calcium: 36 mg | Fe: 4 mg

Join The Grill Squad today!

**This post was originally published in February 2018. We recently updated it with more information and helpful tips. The recipe remains the same.

wolfenbargerentioncesay.blogspot.com

Source: https://heygrillhey.com/dr-pepper-jalapeno-beef-jerky/

Share this post