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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

Ingredients

Lean Beef

Marinade

  • 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

Optional

Instructions

  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*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 914mg 38%
Potassium 225mg 6%
Total Carbohydrates 1g 0%
Protein 26g 52%
Calcium 0.8%
Iron 13.8%
* Percent Daily Values are based on a 2000 calorie diet.