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Hot Dr. Pepper

Jalapeno Beef Jerky

Ingredients

3 lb Eye of Round, Top Round, Sirloin, or Rump Roast (any very
th
lean cut) thin sliced about 1/8 inch.

Marinade
2 cups Dr. Pepper
2 jalapenos (sliced) (habaneras or mix, if you want hotter)
1 tbsp Worcestershire
2 tsp black pepper
1 tbsp garlic powder
1 tsp onion powder
3 tbsp Tender Quick cure
1 tsp cayenne
1 tbsp liquid smoke

Lagniappe

1. In a medium sauce pan, combine all the ingredients for the marinade.
Bring to a boil and reduce heat to a simmer for 10-15 minutes or
until the mixture has reduced by half. Reducing the sauce is very
important to the finished product as it concentrates the taste. You
should end up with about a cup of the reduction sauce. Chill the
marinade before using.
2. Place the roast in the freezer till it is very firm but not frozen, then
slice it thin against the grain (or have the butcher slice it for you).
Transfer the meat slices to a large zip top bag and pour in the chilled
marinade. Massage the marinade into the meat and refrigerate a day
before smoking.
3. Remove the meat from the marinade place them on the smoker racks
and dry each strip till they are tacky. When dry, transfer to the
smoker racks and smoke 165 for about 2 hours, (thicker pieces you
might go 3 hours. (this is why it is important that all the meat slices
are the same thickness) increase the heat to about 180 for about an
hour then lower the temp back to about 165 and check the jerky often
to make sure the strips are drying evenly (probably another 2-3 hrs)
Jerky should be firm and still pliable, but not soft. If your jerky
breaks when you bend it, you’ve over cooked it
4. Place the finished jerky in a large zip lock bag while it is still warm
leaving the bag slightly open. The jerky will continue to steam in the
bag slightly, and this step will make the jerky moist

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