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Dr. Pepper Jalapeno Beef Jerky

A unique and flavorful snack combining savory beef, the sweetness of Dr. Pepper, and the heat of jalapeños, perfect for on-the-go snacking.
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Prep Time 1 hour
Cook Time 8 hours
Total Time 9 hours
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Beef and Marinade Ingredients
  • 2 pounds flank steak or beef round Trimmed and sliced against the grain
  • 1 cup Dr. Pepper soda
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce Make sure it’s alcohol-free
  • 1 tablespoon brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon black pepper
  • 2 jalapeños finely sliced Adjust per your spice preference

Method
 

Preparation
  1. Trim any excess fat from the flank steak or beef round. Slice the beef against the grain into thin strips (about 1/4 inch thick).
Marinating
  1. In a large bowl, combine the Dr. Pepper, soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, and sliced jalapeños. Mix well until the sugar is dissolved.
  2. Add the sliced beef to the marinade, ensuring all pieces are coated well. Cover the bowl and refrigerate for at least 4 hours (or overnight for best results).
Dehydration
  1. Preheat the dehydrator to 160°F, or the oven to the lowest setting (usually around 170°F).
  2. Remove the beef from the marinade and drain it well. Lay the strips out in a single layer on your dehydrator trays or a lined baking sheet.
  3. If using a dehydrator, let it run for 6-8 hours until dry but slightly pliable. If using an oven, check regularly; it may take about 4-6 hours.
  4. Once done, let the jerky cool completely.
Storage
  1. Store in an airtight container or vacuum seal for maximum freshness.

Notes

For best results, do not skip the marinating process; the longer, the better! Cut against the grain to avoid tough texture. Customize the heat by adjusting the jalapeños and sweeten with extra brown sugar if desired. Store jerky in a cool, dry place; it will last 1-2 weeks in an airtight container or up to 6 months in the freezer if vacuum sealed.