Dr. Pepper Jalapeño Beef Jerky – Oven Method Recipe
Dr. Pepper jalapeño beef jerky combines sweet soda, spicy peppers, and savory seasonings into tender, flavorful strips. The low‑and‑slow oven method yields pliable jerky that stays juicy without snapping, perfect for a protein‑rich snack on the go.
Recipe by Home In The Sticks· Structured by ReelsMeals
From: YouTube(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 2 1/2 lb beef round roast
Marinade
- 2 cups Dr. Pepper
- 2 jalapeño
- 1 tbsp Worcestershire sauce
- 2 tbsp kosher salt
- 2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- 1Trim excess fat from the beef round roast and slice it into thin (about 1/8 inch) pieces against the grain.
- 2In a saucepan combine Dr. Pepper, sliced jalapeños, Worcestershire sauce, kosher salt, freshly cracked black pepper, garlic powder, and onion powder; simmer over medium heat for 15–20 minutes, stirring occasionally, until the mixture reduces to roughly 1 cup.
- 3Allow the reduced sauce to cool completely.
- 4Place the sliced beef in a large zip‑lock freezer bag, pour the cooled sauce over the meat, seal the bag removing as much air as possible, and massage the bag so the meat is fully coated.
- 5Refrigerate the marinating beef for 12–18 hours (or overnight) to absorb the flavors.
- 6After marinating, remove the beef pieces, pat them dry with paper towels, and arrange them in a single layer on a drying rack placed on a baking sheet.
- 7Preheat the oven to 170°F (171°F). Place the rack in the oven and dry the jerky for 2–5 hours, checking periodically; the jerky is done when it is pliable but not brittle.
- 8Remove the jerky from the oven, let it cool, and store it in an open zip‑lock bag or airtight container; it will keep for 2–3 days at room temperature or up to 2–3 weeks refrigerated.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Slice beef uniformly
Cut the beef round roast into thin pieces about 1/8 inch thick against the grain.
Cool the reduced sauce fully
Allow the sauce to cool completely before adding it to the meat bag.
Pat meat dry before drying
After marinating, pat the beef strips dry with paper towels before arranging on the rack.
Check jerky periodically
During the 2–5 hour oven dry, check the jerky periodically to gauge pliability.
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Frequently asked questions
- How long does it take to make Dr. Pepper Jalapeño Beef Jerky (Oven Method)?
- About 5 hours 30 minutes in total: 30 minutes of prep and 5 hours of cooking.
- How many servings does this Dr. Pepper Jalapeño Beef Jerky (Oven Method) recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Dr. Pepper Jalapeño Beef Jerky (Oven Method) recipe come from?
- It was shared by Home In The Sticks on youtube.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.