Packed with with classic jerky flavor and a black pepper kick to finish, our damn good peppered jerky recipe it sure to be a hit.
Like any peppered jerky recipe, this is a classic. It’s the perfect recipe to start with if you’re a beginner, is made from things you probably already have in your spice cabinet, and is packed full of lasting flavor.
We think this jerky is so damn good that there’s almost always a jar available on the kitchen counter, in our day packs, and most definitely in our overnight packs.
Give it a try, you most certainly will not be disappointed.
- Slice meat thinly and place in ziplock bag or other sealed container
- Mix all other ingredients together in bag or container with meat
- Press as much air out of container as you can to ensure that the meat is covered and put in refrigerator to marinate for 24 hours
- Once marinated, remove jerky from bag, pat dry, and place on dehydrator racks.
- Dehydrate for 7-10 hours at 145 degrees, or until jerky cracks when bent.
- 2-3 lbs of lean meat
- 1 10oz bottle of soy sauce
- 1/2 10oz bottle of Worcestershire sauce
- 1/2 cup brown sugar
- 2 tablespoons black pepper
- 2 tablespoons garlic powder
- 1 tablespoon crushed red pepper
- 1 teaspoon onion salt
Note: Once dehydrated, the jerky will keep for a few weeks on the counter or in the refrigerator. To extend the shelf life, we like to keep in the freeze and pull out as needed. Since there is so little moisture remaining after dehydrated, there is no thaw time necessary before eating.
Want more variations on our peppered jerky recipe? Have questions? Head over to our Cooking Community to join the conversation today!