Sunday, September 3, 2017


Olivia found this great recipe on a website called Hey Grill Hey.  This quirky recipe can be made in either a smoker or an oven and makes this delicious beef jerky.  The spicy sweetness of it makes a great jerky combination.

I don't know if you have ever tried to make your own jerky but it can be great fun.  My father used to make a teriyaki jerky using a food dryer when I was a kid.  Boy was it good.  Beef jerky seems to be all the rage these days, at least it is around where we live.  It is a great protein snack, but you may have noticed it can be kind of pricey as well.

The biggest complaint I have about store bought jerky is the consistency.  Sometimes it can be melt in your mouth tender and other times it is so tough it can rip out your dental work.  Making your own can help you control the amount of dryness, the texture, and the amount of spice or salt you use  If you have never tried making your own beef jerky, I would recommend you try it and experiment until you get something you really like.  .  Don't worry if you don't have a smoker.  Try the oven and enjoy!

  • 1 2-3 pound beef eye of round roast thin sliced against the grain
For the marinade:
  • 2 cups Dr. Pepper
  • 2 jalapenos sliced
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons kosher salt
  • 2 teaspoons black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

  1. 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. Chill the marinade completely.
  2. Transfer the sliced beef to a gallon sized zip top bag and pour in the marinade. Massage the marinade into the meat and refrigerate for 8-12 hours, or overnight.
  3. Preheat your smoker or oven to approximately 170 degrees. 
  4. Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels. Transfer the strips to the grill grate, jerky rack, or cooling rack and smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You are looking for jerky that is firm and still slightly pliable, but not soft. If you bend your jerky and it breaks, you've cooked it a little too long.
  5. Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. The jerky will last 3-4 days on the counter or 2 weeks in the fridge.

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