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Don't let the pretty mug fool you; this beef jerky has a spicy peppery kick to it!
I was SO HAPPY with how this jerky turned out. It had a fantastic peppery flavor that wasn't too spicy, but...just...perfect.
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.
Ingredients
Lean Meat
- 1 lb Beef Top Round or Venison
Marinade
- 1/2 cup cold water or beef broth
- 1 1/2 tsp ground black pepper
- 1 tsp sea salt
- 1 tsp lemon pepper
- 1/2 tsp coriander
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp Prague Powder #1 (curing salt)
- 1/4 tsp corn syrup solids (optional)
Equipment
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 in either a Dehydrator, Smoker, or Oven. A Dehydrator was used with this recipe and dried for 5 hours at 145 degrees.
Pro Tips
- Slicing with the grain of the meat will give the jerky more of a chew
- Curing salt will help extend the shelf life of the finished jerky
- Use liquid smoke if drying in a dehydrator or oven for a great smoky flavor
Nutrition
For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods.
Hi Will,
I usually use a rub that is sold in outdoor stores. I made some with the rub and also some with this recipe along with your wife's Chilli Lime yesterday. I used a smoker with very light smoke. Your recipes turned out great. Won't be buying the rub anymore. Thank you.
That's what happens Ron, better to make it yourself!
Hey there!
Just finished this recipe and it's awesome! I was pretty brave with the peppers so it's really hot :D, but it's a good reason to take some extra beers!
Thank you Will!
Cheers from Bulgaria!