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.
Slice even strips so they will dry evenly and be finished at the same time. You can wrap the roast in plastic wrap and partially freeze for 1-2 hours to make slicing easier. I didn’t use it on this recipe, but a jerky slicer is a fantastic piece of equipment to help get even strips when slicing jerky.
Once the meat has finished marinating, strain any excess marinade in a colander. I marinated this beef for a total of 22 hours before straining. The longer the marinade process, the more intense flavor the jerky will have!