Don’t let the pretty mug fool you; Dos Pepper Jerky has a spicy kick to it!
This mug is just the most recent prop that I have found around the house to stick some jerky in for a good looking picture.
Lemon pepper is one of my favorite spices to use when cooking. It goes good on chicken & fish; but goes GREAT on jerky!
So as you can tell by the above picture of this great jerky about to start it’s drying in my dehydrator; it has black and lemon pepper. This is why it received the very fitting name, Dos Pepper Jerky. You might be asking yourself; “man, Will must speak Spanish!” No, no I do not. But I can count to ten in Spanish, and Dos Pepper Jerky sounds more descriptive than Pepper Jerky.
The duo of pepper gives this jerky a fantastic kick that is not too spicy, but just enough to keep you wanting more. My wife devoured this jerky, I only had 2 pieces. That means that it was damn good for her to kill a batch by herself.
Give it a try and let me know how you like it!
I decided to make this recipe again when I was making a video of How to Make Beef Jerky. So here is a step by step video showing you how to make this fantastic recipe.
Dos Pepper Jerky
Ingredients
Lean Meat
- 1 lb Beef Top Round or Venison
Marinade
- 1/4 tsp Prague Powder #1 curing salt
- 1/4 tsp corn syrup solids optional
- 1/2 tsp coriander
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp sea salt
- 1 1/2 tsp ground black pepper
- 1 tsp lemon pepper
- 1/2 cup cold water
Instructions
- 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 Prague Powder #1, corn syrup solids, coriander, garlic powder, onion powder, sea salt, black pepper, lemon pepper and cold water in a medium size bowl or ziplock bag. Mix well.
- Remove the meat from the freezer and slice ¼" strips against the grain. Cut with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer for evenly sliced strips.
- 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 with this recipe and dried for 5 hours at 145 degrees.
For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods.
Hey, Will, I love your site and your recipes! You’re also an excellent writer. Keep up the good work and keep posting more recipes. Maybe something with a lot of lemon juice and chili powder. . .:)
Thanks MJB. I will have to put together a lemon and chili powder recipe soon!
Will, I have a batch of this drying right now. Looking forward to tasting.
In the printable recipe there is 1/4 tsp of corn syrup solids, in the one shown in the video that isn’t mentioned. I do see “optional”.
Please explain what this ingredient does to a jerky recipe. I see on Amazon that I can get 1 1/2lbs for something around $11. I hate to spend the money to get a 1/4 tsp to find out what difference it makes. Is it a noticeable difference or not so much?
I did add a tablespoon of maple syrup to the marinade, just because.
I have corn syrup solids for making snack sticks as well as ground jerky recipes. It is sweet like sugar, prevent stickiness, and also has a binding agent which works great when making ground jerky. It helps ground jerky from falling apart and being brittle. I have tried it in some of my whole muscle jerky recipes, like this one, to see if it changes the jerky. It didn’t make much difference, that’s why I omitted it from the video. Unless you are going to start making a lot of ground jerky, I would worry about buying it.
I’m from Oklahoma and enjoy using your site. I have ground Bison which is 90% lean 10% fat. I’m going to try the dos pepper recipe. I omit the water but should I use the syrup solids, which helps hold it together. I have a lot of ground bison so I’m hoping this recipe works out.
Hey Sheila. I have found that the Corn Syrup Solids really helps bind the ground jerky together and would recommend using it if you have it. Make sure that you do a small batch first to make sure you like the recipe before making a TON of jerky. I really like this jerky and hopefully you will too, it’s one of my favorites!
Thanks for putting this site up.. Over the past five days I have made four of your recipes. My wife’s favorite was the Montana Jerky. So far the neighbors that have tried them like the Dos Pepper recipe including me. Today I tried the Pure Maple one and the maple did not come through, and I quadrupled the maple syrup. Next favorite was the one with the soy sauce in it. All the recipes I tried had Prague powder #1 in them. All of them were cold smoked with alder chips and dried in the oven with the door cracked. One hour at 170 then the door cracked until the jerky was done.
The four that I tried were all good, some were better than others. We are having a neighborhood party soon and will post after the party on the crowd favorite.
Thanks again Joe
I am glad you guys found a couple that you like. The Dos Pepper is one of my favorites as well. Looking forward to hearing the neighborhood’s favorite!
Had our annual Christmas party with about 20 neighbor’s attending. I put a good amount of each recipe in coffee mugs with a ramekin with smaller pieces in front of each mug . They were labeled Montana, Soy Pepper, Dos Pepper and Failed Maple. The reason for Failed Maple was the maple flavor did not come through. Everybody liked all of them including the Failed Maple. The recipe that won the night was Dos Pepper,, it was all gone including the small pieces for samples.
Thanks again for the site and the recipes. Joe
Thanks for the test results. Ha. I’m not surprised that Dos Pepper came out on top!
I forgot to mention that on all of the recipes after they came out of the marinade/brine and patted dry I reapplied pepper to the recipes that called for pepper and lemon pepper and cracked pepper to the Dos Pepper recipe and then smoked and dried them.
Joe
Hello Will, recently found your site after my nephew lent me his dehydrator and I’m having a lot of fun trying your different recipes. Made a batch of this, Dos Pepper, and it was a huge hit at a family gathering last weekend.
I’m marinading a batch of your Jalapeno Lime tonight! Just wanted to say thanks for all your great tips and instructions. Cheers.
This jerky is definitely a good one! Glad to hear you are enjoying the site..
Will…what a great site. Thank you!
Thanks Steve!
Hey! Thanks for this site! I just made up some ground turkeyDos Pepper jerky yesterday and it was quite awesome. Delicious! Gonna make some with ground beef today. Question for you: when you sat preheat to 160 IT how are you getting that done? I’m using a pellet grill, set to 180. I have a Thermapen.
Great! The way I do it is use a thermometer with a probe on a cable that is safe to be in an oven or grill. I wrap a thin piece of meat around the probe or a little bit of ground meat. That way I can monitor the temperature while it’s in the grill.
I made this and one other recipe (doc’s best beef jerky from somewhere else on the internet) as my first batch ever with my new dehydrator. After making the marinade I thought I’d like doc’s better, but after they were finished, this one ended up being my favorite of the two. Doc’s was still really good though! One note, I left out the coriander in this recipe.
This recipe called for the dehydrator to be set at 145° for 5 hours but I read elsewhere that any bacteria present in the meat is only killed once it hits a temperature of 160°-165°. What I ended up doing was drying it at 160° for 4 hours, but it came out a little too dry. Is it safe to dry it at only 145°?
Any tips for next time? I think I’ll experiment with drying at 160° until the meat reaches that temperature (how long that will be, I don’t know) and after that lower the temperature to 145° until the total drying time is 4 hours. Hopefully the lower temperature will prevent it from drying out too much. Again, any tips would be very much appreciated!
Thanks for this recipe and this website in general. It’s a great help as I’m starting out with the hobby!
It should be 160F on the recipe card, not 145F (I fixed it, thanks!) I have tested my dehydrators and it seems to take about 3 hours for the jerky to reach an internal temperature of 160F. Once that internal temperature is met, then the dehydrator can be lowered to 145F. Depending on the thickness of the jerky, it might take longer than 4 hours to dry. Hope that helps Nathan!
Is curing salt necessary in this recipe? I have seen it as optional in other recipes. If it is necessary, what other kinds of salt can I substitute (i.e. pickling, sea, kosher, etc)?
Thanks so much we have loved this site!!
Curing salt it always optional. If you don’t use it, you can substitute with any of the salts you mentioned. Thanks for checking out the site!