Experience a blast of tantalizing sweetness and a kick of fiery spice with our Dr. Pepper Jalapeño Jerky recipe. Pairing the robust flavor of beef with an effervescent Dr. Pepper marinade, this recipe is set to be your new BBQ favorite. Don’t forget to check out the Hey Grill Hey video guide for a visual walkthrough.
Infuse your BBQ with a sizzling fusion of sweet and spicy! Dive into our Dr. Pepper Jalapeño Jerky recipe for an unforgettable flavor experience that’s sure to ignite your taste buds.
Ingredients:
CookinPellets Apple Mash Cooking Pellet
2-3 lbs. of Beef (Eye of Round Roast or any lean beef)
2 cups of Dr Pepper (Cherry Coke can also be used)
Two jalapeño peppers, sliced (use one for less heat)
2 tablespoons of kosher salt
2 teaspoons of pepper
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 tablespoon of Worcestershire sauce
Combine Dr Pepper, sliced jalapeño peppers, kosher salt, pepper, onion powder, garlic powder, and Worcestershire sauce in a pot.
Bring the mixture to a simmer and reduce to approximately 1 ¼ cups of marinade. Let it cool afterwards.
Pre-slicing preparation: Mix the cooled marinade with beef and let it sit for a while. To make slicing easier, put the beef in the freezer for about an hour.
Slicing: Trim off any excess fat and slice the beef into ¼ inch slices across the grain.
Marination: Submerge the beef slices in the marinade and let them soak in for 8-12 hours for the flavors to fully infuse.
Cooking: Set the grill to a low heat smoke setting, approximately 170 degrees. Place the marinated beef slices and let them cook for about 3-4 hours.
Checking Doneness: The jerky is done when the meat starts to break upon being fully bent. It should be flexible, but dried out.
Post-Cooking: After removing the jerky from the grill, place it in a partially open gallon bag to let it steam.
In just a few simple steps, you can recreate this fantastic BBQ snack at home. Let the sizzling flavors of Dr. Pepper Jalapeño Jerky set your BBQ standards even higher!