Ingredients:
1 2-3 pound beef eye of round roast, thinly sliced against the grain
Dr. Pepper Jalapeno Marinade:
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
Directions:
Make the marinade: In a medium saucepan, combine all marinade ingredients. Bring to a boil, then
simmer for 10-15 minutes or until reduced by half. Chill completely.
Marinate the beef: Place beef slices in a gallon zip-top bag. Pour in the marinade, ensuring meat is well-
coated. Refrigerate for 8-12 hours or overnight.
Preheat the smoker: Set your smoker or oven to about 170°F. Use maple or cherry wood for smoking.
Smoke the meat: Dry the meat slices and place them on the grill grate or rack. Smoke for 2-3 hours,
checking for even drying. Jerky should be firm yet slightly pliable.
Steam to finish: Transfer warm jerky to a gallon zip-top bag, leaving it slightly open. This step adds
moisture. Store at room temperature for 3-4 days or refrigerate for 2 weeks.
Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 242 kcal | Servings: 8 servings