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+ servings

Dr. Pepper Beef Jerky

Need a little Dr. Pepper in your life? This jerky combines great jerky with a great soda, what else could you want?

Course Beef Jerky
Cuisine American
Keyword beef jerky, Jerky
Prep Time 1 hour
Cook Time 5 hours
Total Time 6 hours
Servings 5
Calories 210 kcal
Author Will



  • 1 can of Dr. Pepper
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 1/4 cup brown sugar
  • 1/4 tsp Prague Powder #1 curing salt


  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 Dr. Pepper, sea salt, pepper, and prague powder #1 in a medium bowl or ziplock bag and mix well.
  3. Remove the meat from the freezer and slice ¼" strips with the grain. Cut against the grain for an easier chew. Or skip the freezing phase and use a Jerky Slicer for evenly sliced strips.
  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. Dry with your favorite jerky making method. I used my dehydrator and dried for 5 hours at 160 degrees.
  7. The jerky is finished when it bends and cracks, but does not break in half.

Recipe Notes

Cook's Tips:

  • Tenderize with a meat mallet and/or cut against the grain for a more tender jerky
  • Marinate for at least 6 hours for a great flavor. 24 hours is recommended for the best flavor.
  • Allow jerky to cool before testing if it's done by bending a piece. It should bend and crack, but not break in half when finished
  • Visit my Jerky Making Methods page for more detailed instructions on how to make the perfect jerky
Nutrition Facts
Dr. Pepper Beef Jerky
Amount Per Serving (70 g)
Calories 210 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 70mg23%
Sodium 500mg22%
Potassium 216mg6%
Carbohydrates 11g4%
Sugar 10g11%
Protein 24g48%
Calcium 15mg2%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.