Dr. Pepper Jalapeno Beef Jerky
On October 04, 2022 (Updated May 16, 2024)
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My Dr. Pepper Jalapeno Beef Jerky is legendary! This post includes steps on how to make beef jerky and the best beef jerky recipe ever. I mean, really. This post is so full of beef jerky knowledge, it should probably be a book. We are going to be talking cuts of meat, slicing tips, marinating basics, and dehydrating vs. smoking.
Dr. Pepper Jalapeno Beef Jerky
This jerky is by far one of my most popular posts on the site. It’s equal parts sweet and spicy and you can adjust the heat to whatever level you prefer.
I’ve had friends and family rave about this jerky. It’s become a popular office treat or neighbor gift during the holidays. I cannot emphasize this enough. You’ll likely need to make a double batch because this jerky will not last long.
How to Make Dr. Pepper Jalapeno Beef Jerky
Alright folks, as promised let’s walk step-by-step through the whole process of making this awesome jerky. From selecting the right meat all the way to getting that perfect dried jerky, you’ll have a tasty snack in no time flat!
Step 1: Select the Meat
Let’s start with the best cuts of beef for jerky-making. I try to pick a nice roast with very little fat marbling. My first choice is an eye of round roast. After that, I think a top round, sirloin roast, or rump roast would also work well. These cuts do have a bit more fat/gristle, but a lot of times the price is right so I don’t mind.
This recipe calls for 2-3 pounds of eye of round roast. I easily got this from my butcher and asked them to cut the meat for me. Need to know more about slicing? Read on to the next section!
Step 2: Slice the Beef
Once you have selected your meat, it’s time to get that perfect jerky-thin slice. The first option is to ask your butcher to slice the meat for you. I recommend asking for a few sample slices to help you determine how thick or thin you want your jerky. I usually ask the butcher to set their slicer to an X for jerky.
If you are slicing your own meat at home, put your roast in the freezer for 30-60 minutes before slicing. The chilled meat will be easier to slice. Next, grab a sharp knife and get started. Try your best to slice the beef nice and even so all the jerky dries evenly.
At this point, you can choose whether to slice your meat with or against the grain. I prefer to slice my jerky against the grain, as it makes the jerky easier to chew and eat. I’ve got a bunch of little kiddos who would eat their weight in this Dr. Pepper Jalapeno Beef Jerky if I let them, and I don’t want to worry like crazy that they are going to be choking on unchewable chunks of jerky.
If you slice with the grain you get those nice long strands of jerky that you can tear off and work through. If you like that more stringy, tougher texture for your jerky, go with slicing with the grain.
Step 3: Marinate the Beef
Next, let’s chat marinades! My favorite part! There are a million jerky marinades out there, plenty that you can buy pre-made and just dump on your sliced meat and go. There are some good ones and some not-so-good ones, and I am mad every time I waste money on a pre-made marinade AND a big pile of meat.
The sweet, savory, heat flavors from this Dr. Pepper Jalapeno marinade are a perfect balance. The real basis for any great marinade, in my opinion, is a good combo of flavors. You’ll get all that and more from this marinade.
For this marinade, I want to emphasize the importance of the reduction step. Take the time to reduce the marinade properly. If you don’t, the final result can be a little bland. Also, this isn’t super spicy as prepared. If you want more jalapeño flavor, slice your jalapeños very thin or even add a third jalapeño to the marinade. Some readers have also substituted habanero peppers to up the spice factor.
Step 4: Dehydrate the Dr. Pepper Jalapeno Beef Jerky
The last step in making jerky is to dry it all out in a smoker, oven, or dehydrator. I have several smokers at my disposal and my favorite for jerky is my Camp Chef SmokePro pellet grill. I can maintain temperatures around 160-180 degrees F. This allows the jerky to slowly cook through while smoking.
Here’s how to smoke this tasty jerky:
- Preheat. Preheat your smoker to 170 degrees F. While the smoker is preheating, remove the jerky from the marinade and use a paper towel to pat off the excess marinade. Once dry, dust with additional black pepper, if desired (this gives it an extra kick of heat!)
- Smoke. Place the strips of jerky on the grill grates of your smoker and cook for 2-3 hours (or up to 4-5 hours depending on the thickness of the beef). Your jerky is done when it reaches 165 degrees F measured with a meat thermometer. The meat should be slightly pliable without breaking when you bend it in half.
- Steam. Once your jerky is fully cooked, remove it from the smoker and place it in a clean gallon-sized zip-top bag while it is still warm. Do not seal the bag all the way to allow the jerky to steam slightly to keep it moist.
- Enjoy. Dig in! Let’s hope you made a double batch because this stuff is addicting!
Alternative Dehydrating Methods
If you don’t want to make this jerky in the smoker, there are two other methods you can try out!
- Oven. If you’re without a smoker, you can still dehydrate your jerky in your oven by laying out your jerky on a cooling rack before cooking. Follow the same time and temperature listed in the recipe, but leave the door of your oven slightly cracked so the moisture can escape and your jerky can dry properly.
- Dehydrator. If you are using a dehydrator, follow the instructions provided with your machine. Every dehydrator works differently and the timeline will be unique to your machine.
Curing the Jerky
If you prefer to use curing salts in your jerky, use 1 level teaspoon of Prague Powder #1 or instacure #1 in the marinade recipe. The recipe If you cook the recipe as is, it will last in your fridge for up to two weeks in a zip-top bag (if you don’t eat it all before then). If you use curing salt, it will last up to two weeks on your counter.
More Beef Jerky Recipes
Looking for more delicious beef jerky recipes? Check out these other popular ones from the site!
Dr. Pepper Jalapeno Beef Jerky Recipe
There you have it! You made it through my jerky novel! You may very well now be an expert jerky maker. If you have any questions beyond what we talked about above, feel free to leave a comment here or jump on over to find me on Facebook or Instagram.
This post was originally published in February 2018. We recently updated it with more information and helpful tips. The recipe remains the same.
Dr. Pepper Jalapeno Beef Jerky
Video
Ingredients
- 1 2-3 pound beef eye of round roast thin sliced against the grain
Dr. Pepper Jalapeno Marinade
- 2 cups Dr. Pepper
- 2 jalapenos sliced
- 2 Tablespoons kosher salt
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Make the marinade. In a medium saucepan, combine all of the ingredients for the marinade. Bring to a boil and reduce the heat to a simmer for 10-15 minutes or until the mixture has reduced by half. You should have just over a cup of marinade. Chill the marinade completely.
- Marinate the beef. Transfer the sliced beef to a gallon sized zip top bag and pour in the marinade. Massage the marinade into the meat and refrigerate for 8-12 hours, or overnight.
- Preheat the smoker. Preheat your smoker or oven to approximately 170 degrees F. I recommend maple or cherry (or a combo of both!) for this recipe.
- Smoke the meat. Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels or patting dry. Transfer the strips to the grill grate, jerky rack, or cooling rack and smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You are looking for jerky that is firm and still slightly pliable, but not soft. If you bend your jerky and it breaks, you've cooked it a little too long.
- Steam and enjoy! Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. The jerky will last 3-4 days on the counter or 2 weeks in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Any recommendations on time and temperature using an oven? Can’t wait to try this!
For sure! Set your oven to 170 degrees and crack the oven door to let the moisture escape. You can follow the same time guidelines, about 3 hours, depending on how thick your jerky is sliced.
What about using a meat cure with it? Pink cure #1 etc,?
Yep! Use cure # 1. I would recommend 1 level teaspoon for 5 pounds of meat with this recipe. Just put the cure right in the marinade before adding the meat.
So does the Prague powder replace the kosher salt in the recipe? Or do you add it to the recipe?
The curing salt doesn’t replace the Kosher salt, just add it to the recipe. It is such a small amount of curing salt, it won’t make a big difference in the final flavor.
most questions are answered in the tutorial…….read all of it
Would this work using an actual dehydrator? How long would you say to keep it in for?
Hey Kassie- the actual time will depend on your dehydrator and how thick your meat is, but you can probably count on 4-5 hours in the dehydrator.
I have made jerky several times using my presto dehydrator, time depends on how many racks I have.I usually start checking after about 4 1/2 hours. I hand slice with a really good sharp knife about 1/8 inch thick. I judge the meat when it looks dry,it will bend but not break, just cracks,better a little moist that over dry.
Thanks Garry!! I love it when other people can help me out!
How about using a dehydrator, if so how long ?
Hi Robert! Every dehydrator is a little different, but depending on the thickness of your meat slices you can plan on about 4-5 hours.
What temp do you set and electric smoker for jerky?
I always smoke my jerky between 160 and 180 degrees F.
How long will this stay good?
It’ll last up to two weeks in a zip top bag in the fridge (if you don’t eat it before then!)
Robert, hello. I use a New wave Oven (dehydrator), I make deer jerky in it all the time. I use full power for about 15 minutes..i don’t use the dehydrate rack. The metal rack that has 3 legs. there is a high side which gets the meat closer to the heat and shorter side holds the meat farther away from the heat.
I must have messed something up. Just made it and it’s good jerky but I don’t get any Dr Pepper or Jalapeno flavor? I added an extra jalapeño too. Maybe I did something wrong when I reduced the marinade? Maybe I didn’t reduce it enough? Kinda seems to me a lot of the sugars would dissolve when it’s boiled? Thanks Jeff
It doesn’t necessarily taste like a big swig of Dr Pepper, it just adds sweetness. Did you leave the seeds of the jalapeño or remove them?
Do you recommend removing the seeds?
You mentioned about putting it on a pellet grill. I have a Treager grill. I put on their cold smoker attachment. Do you know if I could smoke them at a lower temp for a longer time? Like under 100 deg?
I will wait to hear back!
Thank you.
Hey John, I would not recommend cold smoking for jerky. The meat actually needs to cook through, so having the temperature above 169 degrees on the grill is important. I would just set your Traeger on the “Smoke” setting, that usually hovers around 165-170 for me.
Ok, still learning! LOL I will do cheese on it.
I just got a Traeger this year and have done this recipe a couple times. The last batch was the best I have had. I put it on smoke and check it every hr. @ to 3 hrs and it is perfect. This is a great recipe, I add a 3rd pepper and on half my batch I sprinkle a little pepper for an extra kick. Thanks for the great marinade.
Thanks for the review David! So glad you like the recipe!
You must cook it quickly to 160 degrees. F or use curing powder. Otherwise risk botulism, a deadly poison. Prague no1 or instacure no 1 or purchase mix that includes curing powder. Use of celery powder which is exactly the same as nitrate is not recommended by me as it must convert to nitrites to work and 1 day may not be sufficient time. Also nitrates may be dangerous, nitrite is not if used as direcyed.
The jerky is sliced so thin, it hits that 160 degrees F internal fairly quickly.
I’ve used London broil before when it is on sale. its a decent shape to start with. Time to head to Costco and get some MEAT!
What is the thickness to have the butcher cut these at ? I didn’t see the thickness listed. Also do you go the full 12 hrs or longer with the time you put the meat into the bag and ready for cooking?
Hey Nikki- I usually tell my butcher in making jerky and have them slice it to a “2” setting on their slicer. I usually go overnight and smoke in the morning, typically around 12 hours. If you want to go longer you can, but I’ve found the jerky gets saltier the longer it is in the marinade. Hope that helps!
“2” doesn’t really tell me what thickness to slice the meat myself. . Could you please be more exact I.e. 1/8″ 1/4″. Thank you in advance.
You’re right! Those numbers are for people using a meat slicer or having their butcher slice their meat. Shoot for 1/8 inch. 1/4 would be too thick. You’re more than welcome.
Let’s say I didn’t read the part about boiling the marinade and combined the ingredients as is and put into the fridge. Would it be ok to pour it in a pot and do it after it has been marinating for 6 hours already?
Reducing the marinade is a really important step. I don’t think it’ll turn out quite right.
Try flank steak cut with grain, marinade is 1 cup of each- ketchup, lemon juice, soy sauce and oil. It can be made into jerkey or just grilled, it will amaze you I promise, you can also use tri tip trimmed.
would the smoking temp or time differ much if I try this with venison. I think the “ball” roast would be the equivalent of your preferred cut. Whats your opinion on using the backstrap? that is all i have left after grinding the rest of the deer.
Hey Brian- The time and temp would be similar for the jerky. The ball roast would be a great alternative cut. If you’ve got a backstrap, don’t slice that beauty up for jerky. It is like the filet of the deer, you should cook that to medium rare.
Yes, please do not use venison back strap for jerky!
Why do you suggest not using back strap for jerky?
Because using the blackstrap of venison for jerky is like using a fillet mignon to make beef stew.
I have used the back strap many times making jerky an it is the best for deer Jerky. I’m going to make this jerky recipe this weekend using beef , then if it turns out great I will be using my back stap too. Let me know how yours turns out using deer with this recipe. Good luck. It don’t sound like we will be disappointed.
Get your back strap and slice it into 1/4 inch by 6 inch strips then put in a gallon plastic bag and pour milk in there. The milk will get all the blood out.. once this is done batter it up or double batter… and fry it up!
What temp for dehydration and how long
I suggest you refer to the instructions from your dehydrator, each one is different.
If you are using back strap for anything other than grilled medium rare you are truly missing out on something very special. When I read frying it up in batter and using it for jerky I just about cried. It’s like using filet mignon for jerky. Why???
Turned out great using Diet!
Sweet! Thanks for letting me know!
Would the recipe still work if I used Diet Dr. Pepper?
I think it would work just fine. I haven’t done it personally, so if you try it out come back and let me know how it goes!
Exactly what I’m testing tomorrow
I’ve got a batch marinating tonight that I’m smoking tomorrow!
Hey Grill would this work on a Weber charcoal grill set up on Indirect heat?
It can be done, just make sure you can maintain the temperature for the full cook time.
Does just fine with diet dr. Pepper. My husband is diabetic so we cut all sugars out when we can. Diet still adds the carmel flavor needed.
Fantastic! I’m glad it works for you!
I tried cherry dr pepper worked well
Yum! That sounds great!!
Try 4ounces of good ginger ale with the Dr pepper
Tried this recipe for the first time and I used Diet Dr Pepper…all I can say if wow! I cooked in the oven and made a mistake of sampling before it was done and ate half of my jerky. I love jerky and am hooked on this stuff.
Thank you David!! I’ve been guilty of sneaking some before it’s finished too. It is so good when it is still warm!
Good to know it works with Diet DP. I just bought a can of regular for this time, but next week, I’ll be using the diet.
When you cooked it in the oven, what temp did you cook at, and how long?
I followed the same time and temperature guidelines that I used for the smoker. 175-180 for 2-3 hours.
Don’t use anything diet pop. Especially if it has aspartame in it. Aspartame can break down into formaldehyde when heated.
Found this information in a Coke cookbook.