Peppery beef jerky is a tasty snack that’s full of flavor! Made from tender beef slices and seasoned with a good kick of pepper, it’s perfect for munching anytime.
I love making this jerky when I want a quick protein boost or a treat for movie night. Plus, it’s great for sharing—if you can resist eating it all yourself! 😄
Key Ingredients & Substitutions
Lean Beef: Top round, flank steak, or sirloin are ideal for beef jerky. If you’re looking for a lower-fat option, try using eye of round. For a different flavor, you can swap beef for venison or turkey, just adjust the marinating time accordingly.
Soy Sauce: Soy sauce is key for flavoring. If you’re looking for a gluten-free option, tamari is a great substitute. You could also use coconut aminos for a slightly sweeter taste.
Brown Sugar or Honey: Brown sugar adds sweetness to balance the spices. Honey can be a delicious alternative. If you need it sugar-free, try using a sugar substitute like stevia or monk fruit sweetener.
Spices: Coarsely ground black pepper is essential for the peppery flavor. If you want a different kick, feel free to use additional spices like cayenne pepper for extra heat or smoked paprika for a smoky touch.
What’s the Best Way to Slice Beef Thinly?
Getting those thin, even slices is crucial for jerky. Start by trimming excess fat from the beef, as this helps the jerky last longer. Freezing the meat for about an hour makes it much easier to slice. Here’s a quick guide:
- Using a sharp knife, cut the beef against the grain (the direction of the muscle fibers) into strips about 1/8 to 1/4 inch thick.
- Try to keep the slices uniform for consistent drying.
- If you prefer, ask your butcher to slice the meat for you; they often can do it to your desired thickness.
How Can I Ensure My Jerky Comes Out Perfectly?
Drying times can vary based on the thickness of your meat and your specific oven or dehydrator, so keep an eye on it! A few checks:
- The jerky should feel dry to the touch but still slightly flexible, not brittle.
- If you’re unsure, taste a piece to see if it meets your preference.
- Store your jerky properly in an airtight container and keep it in a cool, dry place to maintain freshness.
Enjoy making your beef jerky; it’s an easy and satisfying snack that you can customize to your liking!
How to Make Peppery Beef Jerky
Ingredients You’ll Need:
- 1 lb lean beef (top round, flank steak, or sirloin), thinly sliced against the grain
- 1/4 cup soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar or honey
- 1 tsp smoked paprika (optional for smoky flavor)
- 2 tsp coarsely ground black pepper
- 1 tsp crushed red pepper flakes (plus more for garnish)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
How Much Time Will You Need?
This recipe will take around 1 hour for preparation and about 4-6 hours for cooking, depending on the thickness of your beef slices. It’s best to marinate the beef for at least 6 hours—preferably overnight—so plan a day ahead for the tastiest results!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by trimming any visible fat from the beef. This helps the jerky last longer and improves the texture. Freeze the beef for about 1 hour; this will make it much easier to slice into thin strips.
2. Slice the Beef:
Once the beef is semi-frozen, slice it as thin as you can—aim for 1/8 to 1/4 inch thick—against the grain. This ensures your jerky will be tender and easier to chew!
3. Make the Marinade:
In a mixing bowl, combine the soy sauce, Worcestershire sauce, brown sugar (or honey), smoked paprika, black pepper, crushed red pepper flakes, garlic powder, onion powder, and salt. Stir everything together until the sugar is completely dissolved.
4. Marinate the Beef:
Add the freshly sliced beef to the marinade, ensuring that each piece is well coated. Cover it up and pop it in the refrigerator for at least 6 hours, though overnight is even better for maximum flavor absorption.
5. Preheat the Oven or Dehydrator:
Set your oven to 175°F (80°C) or prepare your food dehydrator on the beef jerky setting. If using an oven, line a baking sheet with foil and place a wire rack on top.
6. Arrange the Beef Strips:
Carefully arrange the marinated beef strips on the wire rack in a single layer. Make sure they don’t touch each other, giving them enough space to dehydrate evenly.
7. Dehydrate the Beef:
Let the beef dry in the oven or dehydrator for about 4-6 hours. Every now and then, check to ensure it isn’t drying out too much. You want it to be dry but still a little flexible!
8. Cool and Garnish:
Once done, carefully remove the jerky and allow it to cool completely. If you like a little more heat, sprinkle some extra crushed red pepper flakes on top for a finishing touch.
9. Store the Jerky:
Keep your tasty beef jerky in an airtight container. It can last up to 2 weeks at room temperature, but it will stay fresh even longer if you store it in the fridge. Enjoy your homemade snack!
Enjoy your spicy, peppery homemade beef jerky!
Can I Use Different Cuts of Beef for Jerky?
Absolutely! While top round, flank steak, or sirloin are great choices, you can also use eye of round or other lean cuts. Just make sure to trim the fat as it can spoil the jerky faster.
How Do I Store Leftover Jerky?
Store your beef jerky in an airtight container at room temperature for up to 2 weeks. For longer shelf life, keep it in the refrigerator where it can last for several weeks.
Can I Adjust the Spice Level?
Yes! If you prefer a milder jerky, reduce the amount of black pepper and crushed red pepper flakes. On the other hand, if you like it spicier, feel free to add more heat or try different spices like cayenne or Sriracha in the marinade.
Is There a Vegetarian Option for This Recipe?
Yes! You can substitute beef with mushrooms like portobello or shiitake, or use eggplant slices for a tasty vegetarian jerky. Marinating time may vary, so keep an eye on it!
