Dr. Pepper Beef Jerky Recipe - Beef Jerky In Masterbuilt Electric Smoker
Beef Jerky Recipe. How To Make Dr. Pepper Beef Jerky
my Asian market two days agohappy to see some thin cut ribeye there
was master fleas sliced at my do say somyself first thing you went through my
head let's make some beef jerky anywaywe're gonna keep this recipe real simple
I got this idea from one of thoseFacebook posts you see we're gonna kind
of twist it up just a little bit anywayin that Facebook post they use jalapenos
we are going to be using some dry Thaichili peppers I would have using some
fresh ones but I bought so many of themthat that dried some out so that's we're
gonna be using anyway come on in andtake a look at this thinly cut ribeye
and the ingredients we're gonna be usingto hook up this beef jerky making just
under one and a quarter pounds of thisjerky this recipe will be good from one
pound up to about 30 pounds of jerkyanyway we're gonna be using some dr.
pepper I'm gonna go ahead and have thisto our skillet I just happen to be using
the skillet just so I can get a littlebit more surface area so it'll cook down
faster I have one teaspoon of garlicpowder one teaspoon of onion powder one
and a half tablespoons of Worcestershiresauce now if this looks a little bit
different than what you're used to thisis a Cajun worst dish Chris eyes and as
far as our Thai chili peppers go that'sgonna be to taste you know these are
semi dried out I'm in the process ofdrying some more out but that's going to
be to your taste I'm going to go aheadand add a lot of it this is probably
about a half a cup of those and we'regonna go ahead and cook these or cook
this entire amount down excuse me dangthat is getting a little you could tell
a spicy we're gonna reduce this by halfwe reduce this down I'm gonna go ahead
and let this kind of cool off before wego ahead and add this to our meat I'm
not sure if you had a chance to see howbeautiful this meat looked earlier but
we're gonna go ahead and add this to ourBowl
this is alreadykind of cooled down so let's go ahead
and just add this to our Bowl and we'regonna go ahead and have our dr. pepper
sauce into that and I have a glove onbecause we're gonna go ahead and make
sure we get all these slices of meatseparated and get that marinade all deep
in there and then once this is done I'mgoing to go ahead put some saran wrap on
it and let it marinate overnight sowe're gonna have a good 10 hours for
marinade a chance to let this marinatefor a good 10 11 hours we're gonna go
ahead and throw it on our racks and I'mgonna go ahead and smoke this I was kind
of debating it I was gonna do some inthe oven it's gonna do some on the
smoker the smoker imma go ahead and useis gonna be my masterbuilt electric
smoker if you're doing it in your otherthan just throw it on this the lowest
temperature most ovens that's going tobe about 170 degrees let's go ahead and
take this meat out and lay it on thiswrap and this is some super thin meat
right here
two racks of this meat I already had mymaster bill coming up to temperature
we're gonna be cooking it at about 150degrees you don't want it too low you
don't want it too high you don't want itso low to where the meats gonna spoil
before it gets cooked you don't want ittoo high the where it's gonna be coming
out really tough or anything like thatanyway the wood chips and I'm using on
that it is gonna be Hickory let's gooutside guys we got this master build up
to temperature I'm just gonna go aheadand throw these racks in right quick got
a little bit of smoke happenin and I'monly gonna use this one I'm not I'm not
gonna keep filling up this smoke box Ijust don't want it to get too overly
smoky so we're gonna cook these untilthey dry out and look like jerky these
cooking for about an hour and let's justkind of test them out there's still a
little bit soft but you can tell they'restarting to kind of tighten up a little
bit so I'm thinking this is probablygonna take about another three hours
like I said we are not adding any morewood to this it looks like the wood
chips that I did put in I've kind ofexhausted theirselves and I don't want
this to be overly smoky I don't want tobe burping up smoke for the next two
days after eating this so we're gonna begood to go let's go ahead and shut it
down
we're about four and a half hours in onthis let's go ahead and take a quick
look now we're looking good it's still alittle bit moist but technically if you
liked your beef jerky kind of on the youknow kind of on the more chewy side this
might work for you right here actuallyI'm gonna go a bit longer on this I'm
probably gonna go about another hour anda half on it I just pulled this off the
smoker and I'm just gonna take this offand set it on a pan and we're gonna go
ahead and let this sit till tomorrowI did taste one and this kind of moist
not super moist and I can definitelytell you that there's some spice going
on on this though just gonna let thesesit and some time tomorrow morning we'll
go ahead and get in here and do a finaltaste test on it just get into it see
what's up with the taste
flavors good not over smoked but justenough smoke i'ma tell you what as much
as I love peppers this probably is on ascale from one to ten at about a seven
and a half definitely bringing some heatI might not add it this much heat next
time but uh you know it's definitely oneof those things that you're only going
to want to eat one or two pieces ofbecause this is definitely spicy anyway
I do like that little essence of flavorthat that's how hot is that dr. peppers
bringing through so I'm glad that Itried that out for the first time anyway
thanks it's time I know keep me BBQ Iappreciate it
comment subscribe and I'm out
Best Beef Jerky Recipe
If you are looking for ideas on How To Make Homemade Jerky, you have got to try this Spicy Dr Pepper Beef Jerky Recipe. I used my Masterbuilt Electric Smoker to Dehydrate my Beef Jerky, but this can be made in the oven or food dehydrator as well. I smoked the Jerky at 150 degrees using hickory wood chips. It took about 5 hours to cook. If you like a more moist Beef Jerky, I would suggest about 4 1/2 hours. Ingredients for Spicy Dr Pepper Beef Jerky: * 1 1/4 Pounds Thinly Sliced Ribeye Steak or any other thinly sliced Beef * 2 Cups Dr Pepper Soda * 1 1/2 Tbsp. Worcester Sauce * 1 Tsp. Granulated Garlic or powder * 1 Tsp. Onion Powder * Minced Thai Chili Peppers (Jalapeno's or Red Pepper flakes can be substituted) To Taste Price Information on the Masterbuilt 30 inch Electric Smoker: https://amzn.to/2Hb76gr Cajun Power Worcestershire Sauce: https://amzn.to/2JhCE4J Subscribe: https://www.youtube.com/channel/UCFEYEmgRDiTZsE2cPfF2uOg Facebook: https://www.facebook.com/nohippiebbq https://www.facebook.com/lyle.whitlock Twitter: https://twitter.com/nohippiebbq Google+: https://plus.google.com/b/104776977338810471856/+NoHippieBBQCooking/posts?pageId=104776977338810471856 Video URL: https://youtu.be/SSpbU4I7xJw Disclaimer: This video and description contains amazon affiliate links, which means that if you click on one of the product links, I potentially can receive a small commission. making beef jerky smoked meat recipes