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beef jerky in blue mug on wood cutting board

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
Type Beef Jerky
Flavor Savory, Spicy
Prep Time 45 minutes
Cook Time 5 hours
Total Time 5 hours 45 minutes
Servings 5
Calories 130kcal
Author Will


Lean Meat

  • 1 lb Beef Top Round or Venison


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


  • 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 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.
  • 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.
  • Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
  • After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
  • Dry in either a Dehydrator, Smoker, or Oven. A Dehydrator was used with this recipe and dried for 5 hours at 145 degrees.


  • Slicing with the grain of the meat will give the jerky more of a chew
  • Curing salt will help extend the shelf life of the finished jerky
  • Use liquid smoke if drying in a dehydrator or oven for a great smoky flavor


Serving: 70g | Calories: 130kcal | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 517mg | Potassium: 317mg | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 2mg