This peppery beef jerky is packed with flavor and has a nice kick from spices. It’s a great snack for movie night or a hiking trip!
If you’re like me, you might find it hard to stop munching on this tasty treat. Just remember to share (if you want to)! 😄 Making beef jerky at home is a fun way to enjoy snacks without preservatives!
Key Ingredients & Substitutions
Beef: Lean cuts like top round, flank steak, or sirloin are best for jerky. If you want a healthier option, lean turkey or venison can work! Just remember they may need different drying times.
Soy Sauce: It brings saltiness and umami. If you’re watching your sodium, low-sodium soy sauce is a great alternative. Coconut aminos is another tasty, gluten-free substitute.
Worcestershire Sauce: This adds a tangy depth. If you don’t have it, you can skip it or use a bit of balsamic vinegar mixed with a dash of soy sauce for a similar effect.
Seasonings: Coarse black pepper is essential for that peppery flavor. Feel free to adjust the red pepper flakes for your spice level, or use hot sauce in the marinade for extra zing! Garlic and onion powders are perfect for flavor, but fresh garlic and onions can be used too—just keep in mind they might add moisture.
How Do I Get the Beef Just Right for Jerky?
Slicing the beef correctly is key for tasty jerky! Start by trimming any fat; fat can lead to spoilage. Freezing the beef for 1-2 hours firms it up, making it easier to cut. Slice against the grain in thin strips (1/8 to 1/4 inch) to ensure tenderness after drying. This makes it easier to chew and gives a better texture.
What’s the Best Way to Dehydrate Jerky?
Dehydrating the jerky properly is important for safety and taste. If using a dehydrator, set it to 160°F (71°C) and let it run for 4-6 hours, checking periodically. For an oven, preheat to its lowest setting, around 170°F (77°C), and prop the door open slightly to let moisture escape. Flip the jerky halfway through to ensure even drying, and check for doneness by bending—if it bends without breaking, it’s ready!
Remember, patience is key; allowing your jerky to dry slowly will enhance the flavors! Enjoy your homemade snack!
How to Make Peppery Beef Jerky
Ingredients You’ll Need:
For the Jerky:
- 2 pounds lean beef (such as top round, flank steak, or sirloin), thinly sliced against the grain
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon coarse black pepper, plus extra for sprinkling
- 1 teaspoon red pepper flakes (adjust to taste for spiciness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional for smoky flavor)
- 1/2 teaspoon salt
How Much Time Will You Need?
This peppery beef jerky takes about 20 minutes of active preparation time, plus 4-6 hours for marinating and 4-6 hours for dehydrating. Plan for at least 9-12 hours from start to finish to ensure the flavors develop and the beef dries properly.
Step-by-Step Instructions:
1. Preparing the Beef:
First, trim any excess fat from the beef. Fat can spoil more quickly during drying. Next, place the beef in the freezer for about 1 to 2 hours until firm. This will make it easier to slice. Once firm, cut the beef into thin slices (1/8 to 1/4 inch thick) against the grain.
2. Making the Marinade:
In a large bowl, mix together the soy sauce, Worcestershire sauce, brown sugar, black pepper, red pepper flakes, garlic powder, onion powder, smoked paprika (if you want a smoky flavor), and salt. Stir well until the sugar is dissolved and the ingredients are fully combined.
3. Marinating the Beef:
Add the sliced beef to the marinade, making sure each piece is covered. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4-6 hours, or ideally overnight to let the flavors soak in.
4. Preparing for Drying:
Once marinated, take the beef slices out and pat them dry with paper towels. This step helps reduce moisture, speeding up the drying process.
5. Arranging for Drying:
Lay the beef strips in a single layer on dehydrator trays or wire racks placed on a baking sheet if using an oven. Ensure the strips are spaced apart and not overlapping for even drying.
6. Drying the Jerky:
For a dehydrator, set it to 160°F (71°C) and dry the jerky for 4-6 hours. Start checking the jerky after 4 hours; it should be dry but still a bit pliable when done.
If using an oven, preheat to its lowest setting, around 170°F (77°C). Prop the oven door open slightly with a wooden spoon to allow moisture to escape, and dry the beef for about 4-6 hours, flipping the strips halfway through. Check for doneness by bending the jerky—if it bends without breaking, it’s ready!
7. Final Seasoning:
After the jerky has dried, feel free to sprinkle some extra black pepper or red pepper flakes on top for an extra kick!
8. Storing the Jerky:
Let the jerky cool completely before storing it in airtight containers or ziplock bags. For a longer shelf life, keep the jerky in the refrigerator or freezer.
Enjoy your delicious, spicy peppery beef jerky as a tasty, protein-packed snack anytime! Happy munching!
Can I Use Different Cuts of Beef for Jerky?
Absolutely! While lean cuts like top round, flank steak, or sirloin are ideal for jerky, you can also use cuts like eye of round. Just avoid fatty cuts, as the fat can lead to spoilage during drying.
How Can I Make This Jerky Less Spicy?
If you prefer a milder flavor, simply reduce the amount of red pepper flakes or omit them entirely from the marinade. You can also reduce the amount of black pepper for a less pronounced kick.
What If I Don’t Have a Dehydrator?
No problem! You can use your oven instead. Preheat it to a low setting (around 170°F or 77°C) and prop the door open slightly while drying. Just keep an eye on it, flipping halfway through, to ensure even drying.
How Long Does This Jerky Last?
When stored properly in airtight containers, this jerky can last up to 1-2 weeks at room temperature, about a month in the fridge, or 3-6 months in the freezer for the best flavor and texture. Just make sure it’s completely cool before sealing!
