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.
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 as I did, skip the freezing step.
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.
Remove meat from the freezer and slice against the grain between ⅛" - ¼" in thickness and 1" wide.
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 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 165 degrees.
Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in air tight containers.
Old Pro Tips:
Buy already sliced beef roast to avoid slicing yourself. It saves time!