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Dr. Pepper Jalapeno Beef Jerky #8745467 11/29/22 06:57 PM
Joined: Feb 2015
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hetman Online Content OP
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Seen this today looks interesting may try with some venison:

This Dr. Pepper Jalapeno Beef Jerky is finished off while it's still warm in a zip-lock bag not fully sealed. The jerky will steam in the bag slightly and this step will make the jerky deliciously moist. The jerky will last 3 to 4 days on the counter or 2 weeks in the fridge. Enjoy!

NGREDIENTS
MARINADE:
1 (2 to 3-pound) beef eye of round roast thin sliced against the grain
2 cups Dr. Pepper
2 jalapenos sliced
1 tablespoon Worcestershire sauce
2 tablespoons kosher salt
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

PREPARATION
STEP 1
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 to 15 minutes or until the mixture has reduced by half. You should have just over a cup of marinade. Chill the marinade completely.
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 to 12 hours, or overnight.

Preheat your smoker or oven to approximately 170°F.

Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels. Transfer the strips to the grill grate, jerky rack, or cooling rack and smoke/cook for 2 to 3 hours (depending on the thickness of your slices, some thicker pieces can take 4 to 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.

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 to 4 days on the counter or 2 weeks in the fridge.


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"Lesser mortals are pitied for the misfortune in not being born Texan."

Re: Dr. Pepper Jalapeno Beef Jerky [Re: hetman] #8745486 11/29/22 07:26 PM
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Sounds delicious, going to give this a try with some venison, thanks for sharing up

Re: Dr. Pepper Jalapeno Beef Jerky [Re: hetman] #8745490 11/29/22 07:31 PM
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My son in law made this last year and it turned out pretty tasty


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Re: Dr. Pepper Jalapeno Beef Jerky [Re: hetman] #8749600 12/04/22 05:26 PM
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Thanks for sharing the recipe!

Getting a roast out of the freezer right now. As luck would have it, we also have part of a 2 liter Dr Pepper!

Re: Dr. Pepper Jalapeno Beef Jerky [Re: ralph] #8751122 12/06/22 12:16 PM
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Originally Posted by ralph
Thanks for sharing the recipe!

Getting a roast out of the freezer right now. As luck would have it, we also have part of a 2 liter Dr Pepper!


Made some yesterday. Turned out fine. Pretty tasty.

Thanks again for the recipe.

Re: Dr. Pepper Jalapeno Beef Jerky [Re: hetman] #8751846 12/07/22 03:39 AM
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You had me at dr.pepper


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Re: Dr. Pepper Jalapeno Beef Jerky [Re: hetman] #8752091 12/07/22 02:44 PM
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Looks like a solid recipe up


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Re: Dr. Pepper Jalapeno Beef Jerky [Re: hetman] #8752158 12/07/22 03:28 PM
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I've got a lot of 2021 elk to try this on.

Re: Dr. Pepper Jalapeno Beef Jerky [Re: hetman] #8753767 12/09/22 04:44 AM
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cheers up


Bobby Barnett

Re: Dr. Pepper Jalapeno Beef Jerky [Re: hetman] #8754704 12/10/22 07:07 PM
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Originally Posted by hetman
Seen this today looks interesting may try with some venison:

This Dr. Pepper Jalapeno Beef Jerky is finished off while it's still warm in a zip-lock bag not fully sealed. The jerky will steam in the bag slightly and this step will make the jerky deliciously moist. The jerky will last 3 to 4 days on the counter or 2 weeks in the fridge. Enjoy!

NGREDIENTS
MARINADE:
1 (2 to 3-pound) beef eye of round roast thin sliced against the grain
2 cups Dr. Pepper
2 jalapenos sliced
1 tablespoon Worcestershire sauce
2 tablespoons kosher salt
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

PREPARATION
STEP 1
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 to 15 minutes or until the mixture has reduced by half. You should have just over a cup of marinade. Chill the marinade completely.
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 to 12 hours, or overnight.

Preheat your smoker or oven to approximately 170°F.

Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels. Transfer the strips to the grill grate, jerky rack, or cooling rack and smoke/cook for 2 to 3 hours (depending on the thickness of your slices, some thicker pieces can take 4 to 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.

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 to 4 days on the counter or 2 weeks in the fridge.

Steve, it's marinating as we speak, Thank you sir for sharing.


Bobby Barnett

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