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

• 1 Add all of the marinade ingredients to a small pot on the stove. Stir together
  until the seasonings have been completely incorporated. 
• 2 Bring the sauce to a boil, reduce the heat, and let the mixture simmer for 10-15
  minutes, stirring occasionally.
• 3 Remove the pot from heat, cover, and let the marinade cool completely.
• 4 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. 
• 5 Place the bag on a platter, and spread the meat out in the bag so it's flat and
  completely covered.
• 6 Refrigerate for at least 8 hours, or up to overnight, flipping the bag several
  times so the meat soaks evenly.
• 7 Preheat your smoker to 170 degrees, using a mixture of hickory and cherry wood
  chips.
• 8 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.
• 9 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.
• 10 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.
• 11 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.

Nutrition Info