Holds a Master’s degree in Linguistics, loves traveling and learning new languages. Fluent in Spanish, is learning French and Czech at the moment. Enjoys exploring national cuisines every time he visits new countries.
Claims that grilling is the art that he has been learning all his life long and is not planning to stop. Has been grilling for as long as he can remember. Author of numerous online and offline grilling masterclasses runs his own BBQ accessories shop.
Last updated: November 01, 2021
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If you have heard about Dr. Pepper Jalapeno Jerky, then you should have heard about how good it tastes too. And no, it is not a rumor. Not only is this jerky recipe legendary, but it is also a really tasty bite. So, if you haven’t tried it yet – it is not too late. You should consider making it during the holidays or even right after reading this post. And luckily, you don’t have to be tied to one recipe. A well-detailed meat-smoking manifesto or a meat cookbook would open you to an endless world of awesome jerky recipes.
And if you already know about the jerky but want to update your knowledge, that’s fine too. You can learn about the story behind the recipe as well as some tips and tricks to smoking the best Dr. Pepper Jalapeno Jerky. So, if you are ready to dive into the beefy ocean of Dr. Pepper, scroll on.
What is a Dr. Pepper jalapeno jerky?
Do you know what a Jerky is? Of course, you should. It is that awesome piece of meat (usually made out of beef) that is lean, dry, and filled with all the goodies and spices that make it undeniably an addiction. But what is a Dr. Pepper Jalapeno Jerky?
The difference between regular beef jerky and the star of this post is the inclusion of two icon ingredients – cut Jalapeno pepper
Trusted Source6 jalapeño recipes for cocktails, soups and stews - The Washington PostIt’s easy to find a place for jalapeños. The medium-to-mild heat, vegetal flavor and slight bitterness from these deep green chiles fit in so many ways. Milder than their closest flavor cousin, serrano peppers, they’re a great foundation for those trying to avoid super-spicy chiles. Most often used while green, they can also be ripened to red, as well as smoked to turn into another familiar chile: the chipotle!
and the famous Dr. Pepper carbonated soda drink. The drink acts as the acid that is needed in a marinade to break down the toughness of the meat. And because the drink has over 20 flavors, it has become a legendary recipe commonly associated with the Texans.
The flavors include cola, vanilla, blackberry, lemon, almond, birch, plum, caramel, coriander, pepper, nutmeg, apricot, anise, orange, cardamon, sarsaparilla, prickly ash, molasses, ginger, licorice, and cherry. So, can you see how flavor-packed the Dr. Pepper Jalapeno Jerky is?
The story behind the recipe
The beverage was invented by a Texan pharmacist in 1885, and no, his name is not Dr. Pepper. His name was Dr. Charles, and he worked in a drug store with his Boss, Dr. Wilco. Dr. Charles loved to mix different flavors with drugs to make them easier to drink, and one day (according to the story), he mixed many flavors to make a drink that could simulate a drug that makes you feel good. It was given to a few people to taste, and soon they began selling. After a while, Dr. Wilco gave the drink a name – Dr. Pepper, and they created another company aside from the drug store to fully produce and distribute the now-famous beverage drink.
The beverage contains over 20 flavors. So, it is no surprise that in a world where beer is used as a marinade for meat recipes, Dr. Pepper is included in the fun. And because it tastes so good, it won its recipe over the years.
Tips and tricks
Preparing the jerky recipe isn’t the hard part; the challenge is in preparing the perfect meal where the beef is just right, and the marinade has adequately been absorbed by the meat. So here are some tips and tricks that you can take note of so that you won’t ever prepare a ‘weird’ jerky.
Use Fresh Meat: You can use beef, tri-tip, or any kind of meat you like, but stale meat will NOT come out well after cooking.
Refrigerate Your Meat before slicing: When your meat is refrigerated, it is easier to slice. And you would be able to get that thin result you are looking for.
Use the Right Equipment: Though your meat is refrigerated, a blunt knife can still make your slices unattractive with chunks all over the place. It is advisable to invest in barbecue toolsets so that you can finally have restaurant-worthy beef slices.
Marinate your Meat with Caution: Marinades determine the flavor and the taste of the smoked meat. It also helps to break down the tough muscles of the meat so that it is edible. However, do not over-marinate or under-marinate. Leaving your marinade in the meat to soak for more than 3 days is a little too much and unhealthy. Leaving it for 2-6 hours is also not enough. The sweet spot is about 12 hours. Also, try marinating in the refrigerator for a better result.
Use temperature controllers: This is greatly underestimated during any BBQ process. With a temperature controller, you can be sure that your meat is cooking at the right temperature. And there are many types of temperature controllers, so you have the option to choose the one that’s most functional for your needs.
How to choose ingredients
The main part that has to do with ingredients is the marinade. It is what determines the taste of your jerky. Because of this, a lot of brands have taken it upon themselves to prepare some marinade recipes
Trusted Source8 grilling recipes for marinated meat, seafood and vegetables - The Washington PostGrilling and marinating go hand in hand. There’s something very appealing and laid-back about creating the foundation for flavor in advance and then being ready to put the food on the grill (or grill pan or skillet) as soon as the dinner hour and your dining companions arrive.
that you can buy and use. However, preparing your recipe allows you full control of what goes in your mix. You can also control how many calories or spices you would have.
Jerky marinades have some basic ingredients that MUST be present so they can successfully break down the tough muscles of the meat and give a sweet taste. They are;
Acid: This is the part that weakens the meat and makes it soft to chew. Examples of acid ingredients for marinade include pickle juice, buttermilk, balsamic vinegar, citrus juice, hot sauce, or apple cider vinegar. But for this recipe, Dr. Pepper as that covered.
Salt: This helps the penetration of water-soluble flavors in the meat tissues. And kind of salt would do.
Herbs: Many options will make good candidates, such as chives, parsley, thyme, dill, mint, basil, or lovage.
Sugar: You can add a sweetener if you like. But the beverage is already sweet so, you should probably taste first before adding any more sweetener.
Seasoning: Finally, you can go creative with this section by adding more than one seasoning (but don’t it too). Options are peppercorns, chili powder, onion powder, garlic powder, black pepper, Worcestershire sauce, mustard, and so on. And there are many sugar-free sauces that you can add so that your jerky doesn’t come out too sweet.
Dr. Pepper Jalapeno Jerky - Recipe
We have finally reached the highlight of the post - the way to prepare it. Below are the things, other than a smoker, that you would need to cook Dr. Pepper Jalapeno Jerky at home.
Refrigerate the roast: Rinse your roast and keep it inside the refrigerator for at least 40 minutes to an hour. This is so that the meat would be easy to slice.
Prepare the Marinade: While refrigerating the meat, pour Dr. Pepper into a bowl. Add the Worcestershire Sauce, black pepper, kosher salt, garlic powder, onion powder, and sliced Jalapeno pepper. Then stir. Boil the mixture, then reduce the heat for about 10 to 15 minutes so that it can simmer. Leave to cool.
Slice the Roast: Using a sharp BBQ knife, cut the roast into thin slices. The thinner the slices, the easier it would be for the marinade to penetrate the meat. Then transfer the slices to a gallon-sized zip bag.
Marinate the Roast: When the marinade is cool enough, pour the mixture into the bag of sliced roast. Massage the bag so that the slices absorb the marinade. Then leave in the refrigerator for about 8 to 12 hours.
Prepare the Smoker: Arrange the smoker accessories so that they make cooking very easy. Then preheat your smoker to about 170oF.
Smoke the Roast: After 8 or 12 hours, remove the meat from the bag and dry. You can use paper towels to gently pat the strips dry. Then transfer the slices to your smoker tray and allow it to cook for 2 to 3 hours. Check after 1 hour just to make sure that your jerky is cooking well.
Steam the Jerky: This is the final step. Transfer your cooked jerky to a bag and allow it to steam (so that you can retain a little moisture).
Good food cannot be exchanged for anything else, and this Dr. Pepper Jalapeno Jerky recipe is a good option to add to your list of meal ideas. It is also very healthy, containing fair proportions of fat, protein, carbohydrates, sodium, vitamin A & C, Calcium, Iron, Potassium, and Fiber. Paired with either a glass of beer, vegetables, or other meal ideas, it can be eaten as breakfast, lunch, or dinner. And the beautiful thing about the jerky is that you can customize your marinade to suit your taste. So, if you have not tried the Dr. Pepper Jalapeno Jerky recipe before, now’s your chance. Go and shop for a roast, turn on your smoker and begin cooking. But remember to take note of the tips we provided.
6 jalapeño recipes for cocktails, soups and stews - The Washington Post
It’s easy to find a place for jalapeños. The medium-to-mild heat, vegetal flavor and slight bitterness from these deep green chiles fit in so many ways. Milder than their closest flavor cousin, serrano peppers, they’re a great foundation for those trying to avoid super-spicy chiles. Most often used while green, they can also be ripened to red, as well as smoked to turn into another familiar chile: the chipotle!
8 grilling recipes for marinated meat, seafood and vegetables - The Washington Post
Grilling and marinating go hand in hand. There’s something very appealing and laid-back about creating the foundation for flavor in advance and then being ready to put the food on the grill (or grill pan or skillet) as soon as the dinner hour and your dining companions arrive.