Dr. Pepper Jalapeno Beef Jerky

• portions: 8 servings
• temps actif: 20 minutes
• temps total: 2 hours 20 minutes

Ingrédients

1 2-3 pound beef eye of round roast (thin sliced against the grain)

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

• Calories: 242 kcal
• Lipides totaux: 8 g
• Graisses saturées: 3 g
• Cholestérol: 105 mg
• Sodium: 96 mg
• Glucides totaux: 1 g
• Fibres alimentaires: 1 g
• Sucres totaux: 1 g
• Protéines: 38 g