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Dos Pepper Jerky

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.

Dos Pepper Jerky has a swift kick from the black and lemon pepper guaranteed to amaze! | Jerkyholic.com

 

Lemon pepper is one of my favorite spices to use when cooking. It goes great on chicken & fish; but goes GREAT on jerky!

Dos Pepper Jerky Dehydrator

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!

Dos Pepper Jerky Finished

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.

 

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods.

5.0 from 1 reviews
Dos Pepper Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Meat
Marinade
Instructions
  1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  2. 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.
  3. 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.
  4. Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
  6. 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.

7 comments

  1. MJB says:

    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. . .:)

  2. Mac McAtee says:

    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.

    • Will
      Will says:

      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.

  3. Sheila says:

    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.

    • Will
      Will says:

      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!

  4. Joe says:

    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

    • Will
      Will says:

      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!

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