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Hey there, friends! It’s Susie from heygrillhey.com, and I have a juicy secret to share with you today. I’m going to teach you how to make my famous Dr Pepper jalapeno beef jerky right in your own backyard. This recipe is what put Hey Grill Hey on the map, and now it’s your turn to impress your friends and family with this mouthwatering treat. Let’s get started!
Creating the Tasty Marinade
To begin, we need to make our signature Dr Pepper jalapeno marinade. Don’t worry, it’s super simple and requires just a few ingredients. In a pan, combine two cups of Dr Pepper (yes, you can use different flavors!), two tablespoons of coarse ground kosher salt, two teaspoons of coarse black pepper, a teaspoon each of onion powder and garlic powder, a tablespoon of Worcestershire sauce, and two sliced jalapenos. Feel free to adjust the spice level by finely dicing the jalapenos or adding other peppers like habaneros or ghost peppers. Simmer the marinade for 20 to 25 minutes, reducing it to about a cup of liquid. This step is crucial to intensify the flavors. Trust me, you don’t want to skip it!
Choosing the Perfect Cut of Beef
While the marinade is reducing, let’s talk about the meat for this recipe. For tender and flavorful jerky, it’s important to choose a lean cut of beef. I recommend using an eye of brown roast, sliced against the grain to a thickness of two on your butcher’s slicer setting. Other lean options include rump roast or top round. The goal is to have as little intramuscular fat as possible, ensuring the best outcome for your jerky.
Marinating and Smoking the Jerky
Once your marinade has cooled, pour it over the sliced beef and let it marinate for at least eight hours or overnight in the fridge. You can even leave it for up to 24 hours for maximum flavor. When you’re ready to smoke the jerky, preheat your smoker to 165 degrees Fahrenheit. Lay the marinated beef directly on the grill grates, making sure none of the pieces are overlapping. Smoke the jerky for about two and a half to three hours, checking and rotating it occasionally to avoid any hot spots. You’ll know it’s done when the jerky has reduced in size, darkened in color, and has a dry texture that splits along the seam lines. That’s when you can proudly call your homemade beef jerky ready to be devoured!
The Finishing Touch
After removing the jerky from the smoker, let it rest for a couple of hours in a zip-top gallon bag. This allows the jerky to cool completely and redistributes the moisture within, resulting in tender and delicious jerky. Once it’s cooled, you can store it in the refrigerator for up to two weeks. Trust me, this homemade beef jerky is so good that it won’t last that long!
Now it’s your turn to become a backyard barbecue hero with this mouthwatering sweet and spicy beef jerky recipe. Snap a photo and share it online using the hashtag #HeyGrillHey. And if you loved it as much as I do, head to our website and leave a review. Your feedback helps others discover the awesomeness of this recipe too. Enjoy your flavorful jerky, my friends, and until next time, happy grilling!