Dr Pepper Jalapeno Smoked Beef Jerky
Our smoked beef jerky is a flavor packed high protein snack. Pieces of beef get marinaded in a bold blend of Dr. Pepper, jalapenos and seasoning. You’ll have to make a double batch since you’ll go through this so quickly!
Beef jerky is an underrated snack.
Especially this homemade jerky that’s slow smoked to perfection after being soaked in a blend of spicy Dr. Pepper, Worcestershire sauce, jalapenos and more.
It’s a bold snack to serve that keeps on giving as the flavor eeks out of every chew.
You’ll be making double batches because your family and friends will be eating it up so fast!
Ingredients
To make this you’ll need:
- Dr. Pepper– 2 cups or about one and half regular cans
- Jalapenos– Sliced
- Seasonings– Worcestershire sauce, salt, black pepper, garlic powder, and onion powder
- Eye round roast– A 3 pound roast thinly sliced
How to Make
To make this smoked beef jerky, start by making the Dr. Pepper marinade.
To do this, add everything but the beef to a small pot on the stove.
Stir the Dr. Pepper marinade together until the seasonings have been completely incorporated.
Bring the sauce to a boil, reduce the heat, and let the mixture simmer for 10-15 minutes, stirring occasionally.
Once the mixture has simmered for about 15 minutes, take it off the heat and let it cool completely.
When the marinade is cool, put the beef in a gallon sized ziplocking bag and carefully pour in the marinade.
Seal the bag completely, squeezing the air out as you go.
Then, put the bag on a plate or platter and lay the meat out so it is flat and totally covered in the marinade.
Refrigerate the beef for at least 8 hours, or up to overnight, flipping the bag several times so the meat soaks evenly.
After your meat has marinated, preheat your smoker to 170 degrees.
Once the smoker has preheated, cut the beef into strips and pat each piece of beef between two paper towels.
Dry the beef completely before transferring the strips directly to the smoke racks or to cooling wracks to be set inside the smoker.
Smoke the meat for 2-4 hours, checking every hour after the first one for doneness.
The beef is done when each piece is dried evenly but still pliable.
Remove the cooked jerky to a clean platter and loosely cover it with foil while it rests.
Once it is cooled, enjoy your smoked beef jerky!
Storing
Store smoked beef jerky on the counter in an airtight container for 4-5 days or for up to 2 weeks in the fridge.
What wood should I use to smoke beef jerky?
Use a mixture of hickory and cherry wood chips to really compliment the flavors in the marinade.
Tips and Tricks
- This is a delicious option for a high protein snack.
- Don’t skip letting it rest in foil. Covering it while it cools and rests will help the jerky stay moist.
- The flavor is spicy, but not overwhelmingly so. However if you don’t like spicy food at all, you can omit the jalapenos.
Other Smoker Recipes
This smoked beef jerky has so much addicting flavor thanks to its bold Dr. Pepper jalapeno marinade.
Make it and enjoy!
Looking for other smoker recipes?
Try these:
- Smoked Chicken Wings
- Smoked Saltine Crackers
- Smoked Meatballs
- Bacon Wrapped Smoked Pickles
- Smoked Hot Dogs
- Smoked Cream Cheese
If you’ve tried this SMOKED BEEF JERKY, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Dr Pepper Jalapeno Smoked Beef Jerky
Ingredients
- 2 cups Dr Pepper
- 2 jalapenos thinly sliced
- 1 tbsp Worcestershire sauce
- 2 tbsp salt
- 2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 3 lb eye round roast thinly sliced
Instructions
- Add all of the marinade ingredients to a small pot on the stove. Stir together until the seasonings have been completely incorporated.2 cups Dr Pepper, 2 jalapenos, 1 tbsp Worcestershire sauce, 2 tbsp salt, 2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder
- Bring the sauce to a boil, reduce the heat, and let the mixture simmer for 10-15 minutes, stirring occasionally.
- Remove the pot from heat, cover, and let the marinade cool completely.
- Add the beef to a gallon sized zip-locking bag. Carefully pour in the marinade. Seal the bag completely, squeezing the air out as you go.1 3 lb eye round roast
- Place the bag on a platter, and spread the meat out in the bag so it's flat and completely covered.
- Refrigerate for at least 8 hours, or up to overnight, flipping the bag several times so the meat soaks evenly.
- Preheat your smoker to 170 degrees, using a mixture of hickory and cherry wood chips.
- Pat each piece of beef between two paper towels to remove any marinade and dry completely before transferring the strips directly to the smoke racks or to cooling wracks to be set inside the smoker.
- Smoke the meat for 2-4 hours, checking every hour after the first one for done-ness. You want each piece dried evenly, firm but still pliable.
- Remove the cooked jerky to a clean platter and loosely cover it with foil while it 'rests'. The steam will help it retain it's moisture.
- Enjoy your jerky. It makes a great high-protein snack, but don't be surprised if you have to make more than one batch because it gets eaten so quickly. The jerky will last 4-5 days in a sealed tupperware on the counter, or up to two weeks when refrigerated.
Notes
- This is a delicious option for a high protein snack.
- Don't skip letting it rest in foil. Covering it while it cools and rests will help the jerky stay moist.
- The flavor is spicy, but not overwhelmingly so. However if you don't like spicy food at all, you can omit the jalapenos.
Nutrition
recipe adapted from Hey Grill, Hey
I have never made jerky but reading this it seems so straight forward I think mist give it a go! Spicy is good and Dr Pepper sounds interesting! Happy FF 🙂
How would I do it with minced meat. That’s how I make my jerky is with minced.
I’d marinate the ground beef the same as the sliced beef, then load it in a jerky gun and go from there.
I have made this countless times with Serrano peppers and habanero peppers good stuff I have used beef and chicken
I never seen how many pounds/ounces of meat you used for this recipe? Is that a secret?
Nope, not a secret. I used a 3 lb eye round roast. It should’ve been in the recipe card. I’ll update it to reflect that information.
Do you leave the jalapeños in the meat as I used ground round? This is my sons request who is home on leave from the Marines. Thanks!
I still wouldn’t leave them in there, because you want that hint of spice without an overwhelming kick in the teeth when eating. If you are a fan of over the top spice/heat, then I’d try half with and half without them left in and see which suits your son’s tastes better. Hope that helps, Brenda!
Turned out pretty good the wife said had a little too much kick so next batch will have less jalapenos
Thank you so much for this Recipe,, I am on my second batch of This Jerky,,Question? The Nutrition Facts is per oz. or serving or total? Just wondering..anyway Thanks ,, It was a hit at the American Legion and I am now making a special batch for one of the Members ..
Done this recipe a few times and theirs a few tweaks
1) 2 tsp black pepper is way too little. I usually do at least 1 to 1.5 tablespoons of pepper
2) 2 Jalapenos will barely give you any spice 4 is better but I typically just swap over to 2 Habaneros
3) GET CURING SALT!!!! Add about a teaspoon when you put the meat into the marinade. Without curing salt, the jerky will last ~2wks in the fridge. With curing salt, it will last 2wks on the counter. I usually end up eating it so I have no idea how long it will last in the fridge if cured