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Dos Pepper Jerky

Lemon pepper is one of my favorite spices to use when cooking. It goes good on chicken & fish; but goes GREAT on jerky!
Course Snack
Cuisine American
Keyword beef jerky, pepper jerky
Prep Time 45 minutes
Cook Time 5 hours
Total Time 5 hours 45 minutes
Servings 5
Calories 130 kcal
Author Will

Ingredients

Lean Meat

  • 1 lb Beef Top Round or Venison

Marinade

  • 1/4 tsp Prague Powder #1 curing salt
  • 1/4 tsp corn syrup solids optional
  • 1/2 tsp coriander
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp sea salt
  • 1 1/2 tsp ground black pepper
  • 1 tsp lemon pepper
  • 1/2 cup cold water

Instructions

  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 Prague Powder #1, corn syrup solids, coriander, garlic powder, onion powder, sea salt, black pepper, lemon pepper and cold water in a medium size bowl or ziplock bag. Mix well.
  3. Remove the meat from the freezer and slice ¼" strips against the grain. Cut with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer for evenly sliced strips.
  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 with this recipe and dried for 5 hours at 145 degrees.
Nutrition Facts
Dos Pepper Jerky
Amount Per Serving (70 g)
Calories 130 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 56mg19%
Sodium 517mg22%
Potassium 317mg9%
Protein 20g40%
Vitamin C 0.3mg0%
Calcium 20mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.