This peppery beef jerky is a tasty snack packed with flavor! Made from tender beef and coated in spices, it’s a perfect mix of chewy and crunchy. Yum!
I love taking it on hikes or just for a movie night treat. It’s so easy to make a big batch, and trust me, it disappears fast! 🥩✨
Key Ingredients & Substitutions
Lean Beef: I recommend using top round or flank steak for their balance of tenderness and flavor. If you prefer a leaner option, sirloin works too. For those on a budget, look for any beef labeled as “jerky quality” at the meat counter.
Soy Sauce: This adds savory depth to the jerky. If you’re watching sodium, try low-sodium soy sauce or tamari for a gluten-free option. Coconut aminos can also work as a lighter substitute.
Worcestershire Sauce: It boosts flavor with richness. If you’re out, a mix of soy sauce with a dash of vinegar and a pinch of sugar can imitate that tangy taste.
Spices: I love the kick from cracked black pepper and red pepper flakes! Feel free to adjust based on your heat preference. You can also add cayenne for extra spiciness or smoked paprika for a smoky flavor.
How Do I Successfully Slice Beef for Jerky?
Getting the right slice on the beef is crucial for tender jerky. Aim for thin strips as they dry out better and are easier to chew. Here’s how to do it:
- Partially freeze the beef for about 1-2 hours. This firms it up for easier slicing.
- Always slice against the grain (the lines visible in the meat). This breaks down the muscle fibers and results in a more tender jerky.
Take your time, and it’ll make all the difference in the final texture!
What’s the Best Way to Dry Jerky? Oven or Dehydrator?
Both methods work well, but using a dehydrator gives consistent results and takes a bit less attention. If using an oven:
- Place beef strips on a rack above a baking sheet to catch drips.
- Keep the temperature low (175°F) and check periodically for doneness. If it bends without breaking, it’s done!
In either method, patience is key. Let it dry completely for the best shelf life and texture!
How to Make Peppery Beef Jerky
Ingredients You’ll Need:
Base Ingredients:
- 2 pounds lean beef (such as top round or flank steak)
Marinade Ingredients:
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 2 teaspoons cracked black pepper
- 1 teaspoon crushed red pepper flakes (adjust more or less for heat)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
How Much Time Will You Need?
This recipe requires about 15 minutes for prep, with an additional 6 hours minimum for marinating. You’ll need another 4 to 8 hours for drying the jerky in the oven or dehydrator. Plan on making this a day ahead to enjoy it fresh and flavorful!
Step-by-Step Instructions:
1. Slice the Beef:
Start by taking your lean beef and slicing it against the grain into thin strips that are about 1/8 to 1/4 inch thick. This will help the jerky be tender and easy to chew, so take your time with this step!
2. Prepare the Marinade:
In a large mixing bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, smoked paprika, cracked black pepper, crushed red pepper flakes, garlic powder, onion powder, and salt until everything is well combined.
3. Marinate the Beef:
Add the beef strips to the marinade, making sure each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 6 hours; for the best flavor, let it marinate overnight!
4. Preheat the Oven or Prepare Dehydrator:
When you’re ready to dry the jerky, preheat your oven to 175°F (80°C). If you have a food dehydrator, set it up according to the manufacturer’s instructions.
5. Arrange the Beef Strips:
Place the marinated beef strips in a single layer on a wire rack placed over a baking sheet. If using a dehydrator, arrange the strips on the trays, making sure they don’t overlap to ensure even drying.
6. Dry the Beef:
Dry the beef for about 4 to 6 hours in the oven or 6 to 8 hours in the dehydrator. Check periodically until the jerky is firm but still slightly pliable. It should bend without breaking.
7. Cool and Store:
Once done, let the jerky cool completely before transferring it to an airtight container. This will keep it fresh and preserve its chewy texture!
8. Enjoy Your Snack!
Now it’s time to indulge! Enjoy your homemade peppery beef jerky as a protein-packed snack anytime you want a flavorful treat!
This recipe guarantees a delicious flavor with every bite, beautifully highlighted by the spicy peppers and smoky notes!
Can I Use Different Cuts of Beef for This Jerky?
Absolutely! While top round and flank steak are great options, you can also use sirloin or even brisket. Just make sure to choose lean cuts to avoid excess fat which can spoil the jerky faster.
Can I Adjust the Spice Level?
Yes, you can easily modify the spice level! Reduce the amount of crushed red pepper flakes for milder jerky or add more for an extra kick. Adjust the black pepper too, based on your personal taste.
How Should I Store My Beef Jerky?
Store your jerky in an airtight container at room temperature for up to two weeks. For longer storage, keep it in the refrigerator or freezer. Just let the jerky thaw at room temperature before enjoying!
Is It Possible to Make This Jerky in an Air Fryer?
Yes, you can! Set your air fryer to a low temperature (around 160°F) and arrange the beef strips in a single layer. Check it after about 2-3 hours, flipping halfway through for even drying. Just keep an eye on it to avoid over-drying!
