This peppery beef jerky brings a bold and spicy flavor that’s perfect for snack time. It’s chewy, flavorful, and full of hearty protein!
I love packing this jerky for road trips or hikes; it’s an easy and tasty way to keep my energy up! Plus, it’s a fun way to spice up boring old sandwiches. 🌶️
Key Ingredients & Substitutions
Lean Beef: I like using top round for its balance of flavor and cost. You can swap in sirloin or flank steak too! If you prefer a different protein, try turkey or venison for jerky.
Soy Sauce: This adds a salty, umami kick. For a gluten-free option, use tamari; coconut aminos is a great low-sodium substitute.
Worcestershire Sauce: It gives a unique tang. If you’re out, mixing soy sauce with a bit of vinegar can work in a pinch.
Spices: Smoked paprika brings depth, but if you like heat, throw in some cayenne! If you’re not a fan of heat, omit the crushed red pepper flakes to keep it mild.
How Do I Slice the Meat for Jerky?
Slicing beef for jerky can be tricky. Here’s how to get it just right:
- Start with partially frozen beef. This makes it easier to slice thinly.
- Use a sharp knife and slice against the grain for tenderness. If you’re unsure, think of the muscle fibers and cut across them.
- Aim for strips about 1/8-1/4 inch thick – too thick means chewy jerky, while too thin might not hold up.
What’s the Best Way to Dry Jerky?
Drying your jerky properly is key to getting that perfect chewy texture:
- If using a dehydrator, lay the strips flat with space between them.
- For the oven, place them on a wire rack to allow air to circulate while drying.
- Start checking the jerky at around 4 hours; it should bend but not break when done.
Once cooled, make sure to store your jerky in an airtight container. It’ll stay fresh for weeks, but I bet it won’t last that long!
How to Make Peppery Beef Jerky
Ingredients You’ll Need:
- 2 pounds lean beef (top round, sirloin, or flank steak)
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons cracked black pepper
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- Optional: 1/2 teaspoon liquid smoke (for extra smoky flavor)
How Much Time Will You Need?
This recipe requires about 20 minutes of prep time and at least 6 hours for marinating. Additionally, drying the jerky takes anywhere from 4 to 8 hours depending on your method. Be patient, and you’ll have a delicious snack ready to go!
Step-by-Step Instructions:
1. Prepare the Meat:
Start by trimming all visible fat from the beef, as fat can make the jerky spoil faster. Slice the beef into thin strips, about 1/8-1/4 inch thick. Be sure to cut against the grain for tender jerky with the best texture!
2. Make the Marinade:
In a mixing bowl, combine the soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, cracked black pepper, crushed red pepper flakes, kosher salt, and liquid smoke if you like a smoky flavor. Stir well until the brown sugar dissolves into the mixture.
3. Marinate:
Put the beef strips into a large resealable plastic bag or shallow dish. Pour the marinade over the beef, making sure all pieces are coated well. Seal the bag or cover the dish, then refrigerate for at least 6 hours or overnight for the best flavor infusion.
4. Preheat Dehydrator or Oven:
If you’re using a dehydrator, set it to preheat at 160°F (70°C). For those using an oven, preheat it to the lowest setting (around 170°F or 77°C). To help moisture escape, keep the oven door slightly ajar while drying.
5. Dry the Jerky:
Arrange the marinated beef strips in a single layer on dehydrator trays or wire racks placed over baking sheets. Dehydrate or bake for a time range of 4 to 8 hours, checking on the jerky periodically. It’s ready when it’s dry but still has a bit of flexibility—don’t let it become too crispy!
6. Cool and Store:
Once your jerky has cooled down completely, store it in an airtight container or a zip-top bag. If you want to extend its shelf life, refrigerate or freeze it!
Enjoy your homemade peppery beef jerky as a spicy, protein-packed snack ready to fuel your adventures! 🌶️
Can I Use a Different Cut of Beef for Jerky?
Absolutely! While top round, sirloin, and flank steak are great options, you can experiment with other cuts like brisket or round steak. Just keep in mind that leaner cuts will yield a better, longer-lasting jerky.
How Do I Store My Beef Jerky?
Store your beef jerky in an airtight container at room temperature for short-term use. For longer shelf life, keep it in the refrigerator or freeze it in a freezer bag to maintain freshness for up to several months!
Can I Adjust the Spiciness of the Jerky?
Of course! If you prefer a milder flavor, you can reduce or omit the crushed red pepper flakes. Conversely, to crank up the heat, you could add more black pepper or include spicy hot sauce in the marinade!
What’s the Best Way to Reheat or Serve Jerky?
Jerky is typically enjoyed at room temperature, straight out of the bag! If you’ve stored it in the fridge or freezer and want to warm it up, a brief stint in the microwave for about 10-15 seconds will do the trick. Just avoid overheating, as it can make the jerky tough.
