Dr. Pepper/Jalapeno Jerky and some thoughts

[bproffer]

I have been wanting to make some Dr. Pepper/Jalapeno beef jerky for a while and finally got off my lazy butt and made some. i made it using a London broil as I couldn't find a decent top round. I think it came out good and even the Mrs. likes it. She isn't a fan of really spicy food, but this has just a nice little kick to it.

The Dr. pepper got me thinking about what other flavors of jerky I could experiment with using the Dr. Pepper. One of my favorite drinks is Makers Mark and Dr. Pepper, or Crown and Coke. So I now I am thinking about trying a batch of Makers/Dr. Pepper Jerky. Am I off my rocker thinking this might be good? Has anyone else made a alcohol infused jerky? I will probably reduce the Dr. pepper/bourbon to intensify the flavor, but i am wondering about the other ingredients I should add. I guess I'll need to experiment with small batches and see what i like best and go from there. I'll keep you updated.


Here are pics of the jerky from this weekend.

 

[Stlsportster]

Dang that looks good. Care to share the recipe?

 

[bproffer]

Dang that looks good. Care to share the recipe?

Dr. Pepper Jalapeno Beef Jerky


Servings 1 1/2pounds yield
Prep Time 20minutes
Cook Time 4-5 hours
Passive Time 8-12hours


Ingredients

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

For the marinade:

• 2cups Dr. Pepper
• 2 jalapeno ssliced
• 1Tablespoon Worcestershire sauce
• 2Tablespoons kosher salt
• 2teaspoons black pepper
• 1teaspoon garlic powder
• 1teaspoon onion powder

Instructions

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.

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 your smoker or oven to approximately 170 degrees.

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 2-3 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.

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.

I changed the timing up a bit in the smoker and went about 4-5 hours at 165°.

 

[Vicar]

Looks great and many thanks for the recipe, would defo try it out. Well done.

 

[JDM46]

I use a Modified Version of Thirdeye's recipe.
I use Eye of the Round.
I switch back and forth between Jim Beam and Jameson Black Barrel.
Probably leaning more to the Jameson.:icon_smile_tongue::icon_smile_tongue: