Dr Pepper Jalapeno Beef Jerky

Indulge in the bold flavors of this Dr. Pepper Jalapeno Beef Jerky. The combination of sweet Dr. Pepper and spicy jalapenos creates a unique marinade that infuses the beef with a delicious taste. Perfect for snacking or as a protein-packed treat on the go, this homemade beef jerky is sure to impress your taste buds.

Why You’ll Love This Recipe:

  • The sweet and spicy marinade adds a flavorful kick to the beef jerky.
  • Making your own beef jerky allows you to control the ingredients and tailor the flavors to your liking.
  • This jerky is perfect for satisfying cravings for a savory and protein-rich snack.


  • 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


  1. 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.
  2. 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.
  3. Preheat the smoker: Set your smoker or oven to about 170°F. Use maple or cherry wood for smoking.
  4. 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.
  5. 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

Store the beef jerky in an airtight container at room temperature for up to 4 days or refrigerate for longer shelf life.

Recipe Tips:

  • For a spicier kick, add more jalapenos to the marinade.
  • Experiment with different wood chips for smoking to vary the flavor profile of the jerky.
  • Slice the beef as thinly as possible for optimal texture and flavor absorption.

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