Dr. Pepper Beef Jerky Recipe Jerky recipes, Beef jerky recipes

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Directions. Gather all ingredients. Prepare the marinade: Combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika in a glass bowl. Place beef strips in a 9x13-inch glass baking dish. Pour marinade over top; toss until evenly coated.

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Preparing the Dr Pepper Marinade. To prepare the marinade, start by combining brown sugar, soy sauce, and garlic powder in a mixing bowl. The brown sugar adds a touch of sweetness, while the soy sauce provides a savory base. The garlic powder gives it a hint of aromatic flavor.

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Freeze beef for 1-2 hours or until ice crystals just begin to form. Cut beef into ¼ inch (or less) strips, slicing against the grain. Combine all marinade ingredients in a container, then add beef and refrigerate for 6-24 hours. Absorb excess liquid from beef with a paper towel.

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Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze. While the meat is in the freezer, combine the Dr. Pepper, sea salt, pepper, and prague powder #1 in a medium bowl or ziplock bag and mix well. Remove the meat from the freezer and slice ¼" strips with the grain. Cut against the grain for an easier chew.

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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 to 15 minutes or until the mixture has reduced by half. You should have just over a cup of marinade. Chill the marinade completely. Transfer the sliced beef to a gallon sized zip top bag and pour in the marinade.

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Smoke. Place the strips of jerky on the grill grates of your smoker and cook for 2-3 hours (or up to 4-5 hours depending on the thickness of the beef). Your jerky is done when it reaches 165 degrees F measured with a meat thermometer. The meat should be slightly pliable without breaking when you bend it in half. Steam.

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If you are looking for ideas on How To Make Homemade Jerky, you have got to try this Spicy Dr Pepper Beef Jerky Recipe. I used my Masterbuilt Electric Smoker.

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Set your food dehydrator to 165°F (74°C). Place beef slices on dehydrator trays, first allowing any excess liquid to drip off the slices. Dry for 3 hours at 165°F (74°C) and blot away any fat juices from the slices. Dry an additional 3+ hours at 165°F (74°C) or until the beef jerky is leathery.

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Cut the flattened beef into strips using a sharp knife or pizza cutter. Remove the top sheet of parchment, place your flat rack on top of the meat, and carefully flip the whole thing over. Remove the remaining sheet of parchment paper and gently separate the jerky strips on the rack. Dehydrate the ground beef jerky.

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Slice the meat into strips against the grain, making them between 1/8 to 1/4 inch thick. Trim excess fat, large gristle and connective tissue from jerky strips and discard. Set the jerky strips aside. Create the marinade by placing all of the remaining ingredients into a medium bowl or large measuring cup.

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How to Make Homemade Beef Jerky in a Dehydrator. Using a sharp knife, cut strips of meat and remove the fat cap. Blot out excess moisture from meat with a paper towel before marinating. place the raw meat between two pieces of plastic wrap and then pound to 1/8-inch thickness.

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Dr Pepper Beef Jerky Recipe - Glen And Friends Cooking - How To Make Beef Jerky - Pellet Grill JerkyThis is a pretty standard jerky recipe that uses Dr. Pepp.

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A: Yes, but lean cuts like sirloin or flank steak work best for jerky. Indulge in the savory, spicy, and sweet world of Dr. Pepper Jalapeno Beef Jerky - a snack that's sure to become a favorite! Conclusion. Dr. Pepper Jalapeno Beef Jerky is more than just a snack; it's a delightful mix of sweet, spicy, and savory. Perfect for gatherings.

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Place strips on your dehydrator drying racks with plenty of spaces in between for easy air flow. Dry for 3 hours at 165 degrees allowing the internal temperature to reach 160 degrees and then turn down to 145F. Check the meat after 4 hours and keep drying until the jerky bends and cracks, but does not break in half.

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Place jerky strips into a bowl or large zip top bag and pour the marinade over them. Stir or squeeze to distribute marinade, making sure the meat is coated evenly. Refrigerate for 24 - 72 hours, stirring or turning the bag occasionally. Lay the jerky strips out on paper towels to remove excess moisture.

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Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze. While the meat is in the freezer, combine the soy sauce, water, brown sugar, ground black pepper, sea salt, garlic powder, & onion powder in a bowl or ziplock bag and mix well. Remove the meat from the freezer and slice ¼.