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 great 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.
For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods.
- 1lb beef top round
- ¼ tsp Prague Powder #1 (curing salt)
- ¼ tsp corn syrup solids (optional)
- ½ tsp coriander
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 tsp sea salt
- 1½ tsp ground black pepper
- 1 tsp lemon pepper
- ½ cup cold water
- 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
- 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.