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Lemon Peppered Jerky

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Lemon pepper tastes fantastic on fresh fish, so why not jerky? Fresh speckled trout fillets from the Laguna Madre sprinkled with a heavy dose of lemon pepper cooking on the grill is what comes to mind when I think of lemon pepper. But after making some lemon pepper jerky, well…. it comes in a close second.

Lemon Peppered Jerky

I gave it a shot the other day and I have to tell you, it was some damn good jerky.

My taste buds prefer a spicy jerky, and this lemon peppered jerky fit the bill. Not too spicy, but a nice little kick to it. The only pepper in this recipe is the lemon pepper and some black pepper. Throw in some garlic, salt, and soy sauce; you have a great batch of jerky just waiting to be eaten!

Lemon Peppered Jerky

I made this batch out here at work and am glad that I did. Being able to have some great jerky in your back pocket when out on the rig is essential. It will get you through the long hours of baking in the South Texas sun.

SUN!!! I thought it would never come out! If you are from Texas you will know what I am talking about. We have had flooding all over Texas the past couple of weeks. Luckily my house in Austin is on top of a hill and far away from any potential flooding! The lakes really needed that water and it’s nice to see lake Travis almost full. Summer is right around the corner and I am itching to get some swimming in.

This Lemon Pepper Jerky would be great for bringing to the pool or lake this summer. Great snack for the kids and yourself while laying under a shade tree. I can picture it now…..

The ingredients are pretty straight forward. Make sure you do not omit the water. The water cuts the salty taste and thins out the soy sauce flavor. Not being a huge fan of overly soy tasting jerky, you will find water in a lot of my recipes. I believe that it mellows that strong taste and allows the other ingredients to shine through.

So fire up that smoker, heat up the oven, or get that dehydrator going; it’s time to make some lemon pepper jerky!

Let me know what you think!

Lemon Peppered Jerky

4.29 from 7 votes

Lemon Peppered Jerky

Lemon pepper tastes fantastic on fresh fish, so why not jerky? Fresh speckled trout fillets from the Laguna Madre sprinkled with a heavy dose of lemon pepper cooking on the grill is what comes to mind when I think of lemon pepper. But after making some lemon pepper jerky, well.... it comes in a close second.

Course Snack
Cuisine Beef Jerky
Keyword lemon pepper beef jerky
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 5
Calories 177 kcal
Author Will


Lean Beef


  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp lemon pepper
  • 1/2 tsp salt
  • 1/4 cup soy sauce
  • 1/4 cup water



  1. Pick a lean cut of beef and trim all visible fat. After trimming the fat, place the meat in the freezer for an hour or two to partially freeze. If purchasing already sliced beef, skip steps 1 & 3.
  2. While the meat is in the freezer, combine and mix the soy sauce, water, black pepper, garlic powder, lemon pepper, and salt in a medium size bowl or ziplock bag.
  3. Remove meat from the freezer and slice against the grain between ⅛" - ¼" in thickness.
  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 when making this recipe. The slices were placed on dehydrator racks so they were not overlapping or touching. Dried for 4 hours at 160 degrees.
Nutrition Facts
Lemon Peppered Jerky
Amount Per Serving (70 g)
Calories 177 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 70mg23%
Sodium 914mg40%
Potassium 225mg6%
Carbohydrates 1g0%
Protein 26g52%
Calcium 8mg1%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.



  1. Derrik G says:

    3 stars
    Beeb followingg this page for a few weeks since I got into the jerky making scene. But the Lemon Peppered os by far my favorite, I used a little more lemon pepper seasoning but it came out awesome! Thanks for all these good ideas.

    • Will says:

      Thanks for leaving a comment Derrik! Glad you enjoyed the recipe, it is also one of my favorites. I just made it the other day to take on a hunting trip and it was a huge hit back at camp. Glad you are enjoying making jerky, let me know how the other recipes go.

  2. Larry Daguanno says:

    Just curious if you have made this recipe with substitutes for the lemon pepper. I dont think we have that brand in Canada, and im not sure what would be a good substitute as a lot of “homemade” lemon pepper have a lot of salt in them too. (sometimes more than half the mixture of salt and pepper)

    How much salt is in the lemon pepper you use?

    • Will says:

      I have not made this recipe with a substitute for the lemon pepper. The brand I use is HEB Lemon Pepper. It does have salt, but I am not sure how much. If you do not have Lemon Pepper in Canada, I would add a little more black pepper, some fresh lemon juice, and the zest of the lemon as well. Thanks for stopping by and let me know how it turns out!

  3. Well I am going to give your recipe a try right now. We are Hillcountrybeefjerky.com and I have been wanting to find a recipe for Lemon Pepper Jerky so here I go with 5 pounds for a starter. Thank you and will let you know how it turned out.

  4. Randy says:

    Your site is great man! I have a “Jerky Cook-off” in my office on Monday and I’m going with the Lemon Pepper recipe. I’ve never made jerky before and I’m going up against a self-proclaimed “pro”, so I hope I can get it to look as good as it does here.


    • Will says:

      Nice! Every office should have a Jerky Cook-Off. The Lemon Pepper recipe is a great tasting jerky as well, can’t go wrong with that one. Let me know how it goes, Good Luck!!!

    • Will says:

      Yep, you got it. I do not use low sodium soy sauce, I use regular. Salt is good when making jerky so the regular is better in my opinion. Let me know how it turns out!

      • Dallas says:

        Just a quick follow-up question, is it normal for all of the liquid to be absorbed in the meat? I am using eye of round and I put it in the marinade last night and it was completely absorbed this morning.

        • Will says:

          I normally still have a little liquid left in the bag, but not much. That is totally fine though to have it all absorbed, it means your jerky will be full of flavor!

  5. Garry Miniely Saskatchewan says:

    I’ve made about eight batches in the last month using northern pike fillets I used a little more lemon pepper and only half the salt. It was excellent. My wife and several friends have helped me it it all. I’m in my ice shack trying to catch enough got a double batch

  6. Richard says:

    4 stars
    Here is my modification Lemon zest!!! If you want to kick up the lemon flavor zest a lemon into the marinade. First time I made it was as you say and it was good, second time was with the zest and it was great, third time I did not have a lemon so I did it with out it and it went back to good, got to try the zest.

    • Will says:

      I’ll have to try the lemon zest. This is one of my favorite recipes too, so will definitely try it next time I make it! Thanks again Richard!

  7. JR Boa Sask. Canada says:

    Love the recipes. If anyone wants a different twist….make the jerky with turkey. It’s awesome with this recipe!!! (Turkey breasts)

  8. LaniB says:

    I’m going to try this, my hubby works in the oilfield and jerky is the easiest for him to snack on when he doesn’t have time to sit down to eat,

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