Dr Pepper Beef Jerky Recipe – Glen And Friends Cooking – How To Make Beef Jerky – Pellet Grill Jerky
This is a pretty standard jerky recipe that uses Dr. Pepper or Coca Cola in the marinade. I’ve made this beef jerky in the oven and also outside on the pellet smoker.

1Kg (2.2 pound) eye of round roast 
2 cups Dr. Pepper
15 mL (1 Tbsp) coarse salt
10 mL (2 tsp) black pepper
10 mL (2 tsp) white pepper
5 mL (1 tsp) garlic powder
5 mL (1 tsp) onion powder
3 jalapeños, sliced
30 mL (2 Tbsp) Worcestershire sauce
30 mL (2 Tbsp) soy sauce
15 mL (1 Tbsp) Marmite (optional)

In a medium saucepan, combine all of the marinade ingredients.
Whisk to combine and bring to a simmer; simmer and reduce almost by half.
Chill the marinade to room temp or colder.
Slice the beef and place in a sealable container along with the marinade.
Work the marinade into the meat and refrigerate overnight.
Preheat your smoker or oven to 175ºF.
Remove the meat from the marinade and dab off the marinade.
Transfer the meat to the smoker / oven in an even layer, and smoke or cook for 2-3 hours.
Timing will depend on how thick you cut the slices, and your oven or smoker.
Check regularly after about the first hour; turn the jerky over and move it around the grill so that the jerky is drying evenly.
When done the jerky should be firm and pliable, but not soft; it should tear easily but not break when you bend it.
Place the finished jerky in a sealable container while it is still warm.

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