Peppered Beef Jerky

A peppery sweet heat beef jerky bursting with flavor as a satisfying meaty snack to satisfy hunger cravings.

This recipe for Peppered Beef Jerky is a flavor explosion with a perfect blend of salty, savory, and spicy tastes. The beef is thinly sliced and marinated in a rich combination of soy sauce, Worcestershire sauce, and various peppers and spices, including smoked black pepper, Szechuan pepper, garlic pepper, white pepper, garlic powder, and hot sauce. The resulting jerky is tender, juicy, and bursting with flavor. Whether as a snack or part of a meal, this peppered beef jerky is sure to satisfy your cravings.

Servings

12-16

Prep Time

20 minutes

Cook Time

6 hours

Total Time

  • Marinating time: 12 hours (overnight)
  • Dehydration time: 6 hours
  • Total time: Approximately 18 hours and 30 minutes

Ingredients

Meat

  • 2 pounds beef eye of round roast

Liquids

  • 1/2 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 2 teaspoons hot sauce

Spices and Seasonings

  • 2 teaspoons ground smoked black pepper
  • 1/2 teaspoon ground Szechuan pepper
  • 1/2 teaspoon ground garlic pepper
  • 1/4 teaspoon ground white pepper
  • 2 teaspoons garlic powder

Sweeteners

  • 2 tablespoons light brown sugar

Instructions

Prepare the Marinade

In a large mixing bowl, whisk together soy sauce, Worcestershire sauce, smoked black pepper, Szechuan pepper, garlic pepper, white pepper, garlic powder, light brown sugar, and hot sauce until well combined.

Prepare the Beef

Slice the beef eye of round roast into 1/4-inch thick strips, making sure to cut against the grain for more tender jerky.

Marinate

Transfer the beef strips and marinade to a sealable container or zippered plastic bag. Press out any excess air and seal. Refrigerate and marinate the beef for at least 12 hours, turning the bag or stirring the beef occasionally.

Dehydrate

Preheat your dehydrator to 165°F. Remove the beef from the marinade, shaking off excess liquid. Arrange the slices in a single layer on the dehydrator trays, ensuring no pieces overlap.

Dry the Beef

Dehydrate the beef at 165°F for approximately 6 hours, or until the jerky is dry but still slightly pliable.

Cool and Store

Once done, remove the jerky from the dehydrator and allow it to cool to room temperature. Store in airtight containers in a cool, dry place.

Mix together the beef cuts in the marinade.

Chill in the refrigerator for 12 hours in a sealed container or bag.

Place beef cuts evenly on the drying racks.

Store in an airtight container for up to a month if you don’t eat it all first.