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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
Type Beef Jerky
Flavor Sweet
Prep Time 1 hour
Cook Time 5 hours
Total Time 6 hours
Servings 5
Calories 210kcal
Author Will



  • 1 can of Dr. Pepper
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • ¼ cup brown sugar
  • ¼ teaspoon Prague Powder #1 curing salt


  • Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  • 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.
  • 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.
  • Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
  • After the meat has finished marinating, remove from refrigerator and strain excess marinade.
  • Dry with your favorite jerky making method. I used my dehydrator and dried for 5 hours at 160 degrees.
  • The jerky is finished when it bends and cracks, but does not break in half.


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


Serving: 70g | Calories: 210kcal | Carbohydrates: 11g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 500mg | Potassium: 216mg | Sugar: 10g | Calcium: 15mg | Iron: 2.3mg