DR. PEPPER JALAPENO BEEF JERKY

INGREDIENTS
3 lbs. Eye of Round Roast
2 c. Dr. Pepper
2 Jalapenos, sliced
1 Tbs. Worcestershire Sauce
2 Tbs. Kosher Salt
2 tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder

INSTRUCTIONS
Combine all the ingredients for the marinade in a bowl. Transfer the sliced roast to a gallon Ziploc bag and pour in the marinade. Refrigerate overnight. Preheat your AmeriQue smoker to 170°. Remove the meat from the marinade and place on a Cookshack Seafood Grill. Smoke for 3 hours or until your jerky is firm, but still pliable. Half way through your smoke cycle, crack the door on the Amerique and turn the heat up to 225°.
Recommended Wood: Hickory Wood

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