Lemon pepper tastes fantastic on fresh fish, so why not jerky? Fresh speckled trout filets from the Laguna Madre sprinkled with a heavy dose of lemon pepper cooking on the grill is what comes to mind when I think of lemon pepper. But after making some lemon pepper jerky, well…. it comes in a close second.
I gave it a shot the other day and I have to tell you, it was some damn good jerky.
My taste buds prefer a spicy jerky, and this lemon peppered jerky fit the bill. Not too spicy, but a nice little kick to it. The only pepper in this recipe is the lemon pepper and some black pepper. Throw in some garlic, salt, and soy sauce; you have a great batch of jerky just waiting to be eaten!
I made this batch out here at work and am glad that I did. Being able to have some great jerky in your back pocket when out on the rig is essential. It will get you through the long hours of baking in the South Texas sun.
SUN!!! I thought it would never come out! If you are from Texas you will know what I am talking about. We have had flooding all over Texas the past couple of weeks. Luckily my house in Austin is on top of a hill and far away from any potential flooding! The lakes really needed that water and it’s nice to see lake Travis almost full. Summer is right around the corner and I am itching to get some swimming in.
This Lemon Pepper Jerky would be great for bringing to the pool or lake this summer. Great snack for the kids and yourself while laying under a shade tree. I can picture it now…..
The ingredients are pretty straight forward. Make sure you do not omit the water. The water cuts the salty taste and thins out the soy sauce flavor. Not being a huge fan of overly soy tasting jerky, you will find water in a lot of my recipes. I believe that it mellows that strong taste and allows the other ingredients to shine through.
Let me know what you think!
- 1lb beef top round
- 1 tsp black pepper
- ½ tsp garlic powder
- ½ tsp lemon pepper
- ½ tsp salt
- ¼ cup soy sauce
- ¼ cup water
- Pick a lean cut of beef and trim all visible fat. After trimming the fat, place the meat in the freezer for an hour or two to partially freeze. If purchasing already sliced beef, skip steps 1 & 3.
- While the meat is in the freezer, combine and mix the soy sauce, water, black pepper, garlic powder, lemon pepper, and salt in a medium size bowl or ziplock bag.
- Remove meat from the freezer and slice against the grain between ⅛" - ¼" in thickness.
- Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
- Dry with your favorite jerky making method. A dehydrator was used when making this recipe. The slices were placed on dehydrator racks so they were not overlapping or touching. Dried for 4 hours at 160 degrees.