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Garlic Black Pepper Beef Jerky

Fire up the smoker and get ready to make a tasty peppery beef jerky. | Jerkyholic.comThis smoked peppery beef jerky really turned out fantastic! Fire up the smoker and get ready to make some really good beef jerky.

The beef eye of round was sliced with the grain for a more chewy bite. The jerky was marinated for 24 hours in a tasty mixture of soy sauce, sugar, garlic, and pepper.

Garlic Black Pepper MarinatingGarlic Black Pepper Beef Jerky Ready to DryI smoked this recipe along with my Teriyaki II Beef Jerky recipe in my Masterbuilt Smoker. The meat was dried for 1.5 hrs at 160°F then turned up to 200°F for 1 hr while hitting it with a handful of hickory wood chips. One handful of wood chips is all you need when smoking jerky. After it gets that tasty smoke from the handful of chips, the temp is lowered back down to 160°F and finished off. Mine took another 8 hours to finish, bringing the total time in the smoker to 10.5 hrs.

Jerky Finished Smoking and Ready to Eat!

In the picture above you can see the Garlic Black Pepper Beef Jerky on the left and the Teriyaki II Beef Jerky on the right. Both recipes turned out amazing!

Garlic Black Pepper Beef Jerky; salty, spicy, and amazingly tasteful! | Jerkyholic.com

I was extremely happy with how this beef jerky turned out. It had a subtle taste at first, but then hits you with a nice spice from the black pepper. The garlic is not over powering and if you really like garlic, you could even add a little more. You will definitely love this recipe!

For more in depth directions on how to Smoke your beef jerky, visit my page: How to Make Beef Jerky in a Smoker

5.0 from 6 reviews
Garlic Black Pepper Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb beef eye of round roast
Marinade
  • ¼ cup soy sauce
  • ¼ cup cold water
  • 2 tbsp brown sugar
  • 2 tsp ground black pepper
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • ¼ tsp onion powder
Optional
Instructions
  1. Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine the soy sauce, water, brown sugar, ground black pepper, sea salt, garlic powder, & onion powder in a bowl or ziplock bag and mix well.
  3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Slice with the grain for a chewier jerky.
  4. Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade.
  6. Pat dry the strips with paper towels.
  7. Dry with your favorite jerky making method. I used my smoker to make this batch of jerky.
  8. The jerky is finished when it bends and cracks, but does not break in half.

 For more in depth directions on how to Smoke your beef jerky, visit my page: How to Make Beef Jerky in a Smoker

33 comments

  1. Greg Ballard says:

    Hi. My father used to make beef and venison jerky by hanging the beer from our clothes line for several days during the hottest summer months. Have you heard of that technique? Any thoughts?

    • Will
      Will says:

      Thanks for coming by Greg. I have not heard of that method. I have heard of drying over a fire outside (beginnings of jerky). I have also heard of jerky being made in a box outside during extreme heat (works like an oven), but never on a clothes line for several days. That doesn’t sound very safe when it comes to bacteria growth. I wouldn’t recommend using that method. A dehydrator, smoker, or oven is a way safer route.

    • Serge berthiaume says:

      Hey greg
      I acctually ear of your grampa tecnic!
      I learned that tecnic here in chile south america! Here they are doing it with horse meat and call it charqui! The procest is almost like your grampa the only diffrent is they are doing it in a little garage or shelter then they do a fire to get the smoke flavouring the meat and then it take few days to get dry by natural air and not by heat!
      Because it s horse meat obviously the result it’s different then jerky and a lot more salty.

      Good luck!

  2. Judy says:

    This is absolutely the best jerky recipe I’ve ever made! It’s addictive. I used a ‘london broil’ that inlaws gave us. Can’t wait to make more. Thanks!!

  3. Jennifer says:

    We love this recipe as well as the teriyaki! We have a Masterbuilt as well and wondered how it worked to smoke more than one pound at once. The eye of round roasts we buy here come in a standard 3 lbs so we use it all for jerky and would like to know the smoking temp and time for more than a pound at a time. Love the recipes though!! They’re delicious!
    Thanks!!!!

    • Will
      Will says:

      I’m glad you guys are finding some recipes you love! Since the meat is sliced in small strips, the temperature stays the same and the time should be about the same as well. So, make 3lbs just like you would if it was 1lb. Thanks so much for the kind words!

  4. Pete G says:

    Awesome site and awesome recipes!! I’ve made very tasty batches of jerky thanks to your hard work and useful information. First time trying this recipe. Very tasty. Can’t wait to try more.

  5. Al Clark says:

    Hi Will. Since I found your web site, I have been making the best jerky. I bought a Big Chief smoker, and by far Garlic Black Pepper and your drillers recipe are the most popular for me. I also marinate my beef in my Food Saver vacuum unit, which cuts my marinating time from 24 hrs. to 30 mins. I have lots of success with the Sweet Maple marinade also. Bloody good stuff mate. Al

    • Will
      Will says:

      Glad you have been having a lot of success with your jerky. I like the garlic black pepper recipe as well, so tasty! Thanks for coming by Al.

  6. Derek says:

    Used your recipe and it turned out amazing! It had a raving review with friends and fam alike. I had to go out today to restock to make more.

      • Al Clark says:

        I use real garlic in my jerky. I slice and dry cloves and grind it to powder. After marinating, I sprinkle more garlic powder before going to the smoker for an added “kick”. I also do the same with black pepper. Can hardly keep up with the requests from friends.

  7. Ed Westen says:

    Thanks, I modified your recipe slightly (I eliminated the salt and will refrigerate when done). My wife tells me I never grew up as making jerky is playing with my food. 🙂 No matter. Great to have found your site.
    Warmest regards, Ed

      • Al Clark says:

        Playing with your food is always fun, but always make sure it is safe. I always use cure in my recipes ( #3) to be sure I don’t make folks sick. Enjoy the many variables in your jerky but always make it safe.

  8. Brian says:

    Does anyone know of a jerky company that sells Beef / Bison / Salmon jerky that does not contain garlic or onions? I am allergic to alliums (Garlic, Onions, Leeks, Shallots, Chives) and it seems that garlic and onion powder are in EVERYTHING.
    Most beef jerky producers list “Natural Flavorings” or “Spices” in the ingredients which in turn means that they load it up with garlic or onion powder as if it were a magical secret ingredient.
    Thanks!

  9. kevin d blair says:

    Much of what I know about making jerky is from visiting this site.
    That said, I tend to be a person of excess and can address a question or two.
    I typically make 15-18 pounds at a time because the house I live in requires it : )
    I use the big Smoke Vault and using the toothpick style of hanging the jerky I can easily get 20+ pounds on at a time. 18 pounds of meat does not translate into 18x the marinading ingredients. Don’t overcrowd your marinating vessel(s) and “massage” the meat several times for a 24 hour sit. So I might have 2 quarts of marinading goodness for the 15 pounds of meat, or so, use common sense. That’s all. I just wanted to address the making of several pounds at a time, it has turned out great every time. Thanks Will : )

  10. Bill A. says:

    Im looking at this recipe for this weekend. I have both a Weber Smokey Mountain Bullet smoker and a Big Chief electric smoker. Do you have experience with both types and the Weber has a Water pan to keep a little moist heat. Not sure if that is a good approach. I have never tried Jerky in a WSM, I have made it in my Big Chief and it does pretty good job.

    • Will
      Will says:

      Hey Bill, I don’t have experience with those smokers. I wish I did though! I have found that I have not needed the water pan when smoking my jerky as long as the jerky was marinated with a wet marinade such as this recipe. If I use a dry marinade I will put a pan of water in the dehydrator at the beginning of the smoking process, then remove towards the end.

      • Bill A. says:

        Weber Smokey Mountain Smokers are pretty expensive for what they are but they are but I will say the quality is top notch and Customer service of Weber is about as good as it gets. If you forget about jerky for a second, these smokers make unbelievable Ribs, Brisket, and Chicken is second to none. I’ll let you know how it is for Jerky, I think if you can keep the Temps down its will make a great batch of jerky. As the hot air from coals rises its going to create that airflow you need but not too much. I believe that is what is making my Dehydrator so critical on time is because the fan is moving a lot of air and that makes the window of when the jerky goes for finished to over dry is a narrow window.
        Keep an eye on craigslist and you might come across a good deal on a WSM… and 18.5 inch sells for 299.00 new

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