2 lb lean beef cut (eye of round, top round/london, rump roast, cut by butcher on setting 2, across
2 cups dr pepper
2 tbsp coarse kosher salt
2 tsp coarse black pepper
1 tsp ohion powder
1 tsp garlic powder
1 tbsp worcestershire sauce
2 jalapenos, diced fine
1 1/2 tsp liquid smoke
1 tsp curing salt (prague powder, instacure No. 1) - nitrate based
Instructions
Add everything except the (beef, liquid smoke and
curing salt) to a sauce pan and bring to a simmer
on med/high (then simmer on low) for 20-25
minutes. NOTE- the jalapenos may give off a strong
odor, so be sure to ventilate
Should result in approx 1 cup (maybe 1 1/4 cup)
OPTIONAL- Puree the marinade after reduction.
After marinate cools, mix in liquid smoke, dip each
slice of beef into the marinade to ensure proper
coating, then let all meat marinate in a ziploc bag
for 6-12 hours.
Set up a cooling rack placed on a baking pan.
Remove slices from bag and pat dry with paper
towel. Place strips of beef on rack with no
overlaps. Barely touching is OK. Wet beef takes
longer to dehydrate (duh).
Set oven to 170(F), no more than 180. Use a wooden
spoon to prop the oven door open slightly. Cook in
oven for 2-3 hours (approx). Beef should be
pliable but not stiff, but should break apart
after bending.
Place warm jerky into a closed ziploc bag to cool
for 2 hours. Leave at room temperature while
cooling.
Serving
Suggestions
2 oz portions approx
Originally Submitted
10/18/2022
0 Out of 5 from
0 reviews
You can add this Dr Pepper jalapeno beef Jerky recipe to your own private DesktopCookbook.