![\"pepper](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/04\/pepper-beef-jerky.jpg\")
<\/figure>\n\n\nBlack Pepper Beef Jerky Recipe<\/h2>\n\n\n\n<\/div>\n\n\n\nIngredients<\/h3>\n\n\n\n\n- 1 pound of eye of round roast<\/li>\n\n\n\n
- \u00bc cup of cold water<\/li>\n\n\n\n
- \u00bc cup soy sauce<\/li>\n\n\n\n
- \u00bc cup of Worcestershire sauce<\/li>\n\n\n\n
- \u00bd teaspoon of garlic powder<\/li>\n\n\n\n
- \u00bc teaspoon of onion powder<\/li>\n\n\n\n
- \u00bd teaspoon of kosher salt<\/li>\n\n\n\n
- 1 tablespoon of brown sugar<\/li>\n\n\n\n
- 2 tablespoons of ground black pepper<\/li>\n\n\n\n
- 1\/4 cup of maple syrup<\/li>\n<\/ul>\n\n\n\n
![\"Dried](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/04\/Dried-Peppered-Beef-Jerky-Cut-in-Stripes-on-the-Black-Board-1200x800.jpg\")
<\/figure><\/div>\n\n\nInstructions<\/h3>\n\n\n\n<\/div>\n\n\n\nStep 1: Slice the Meat<\/h4>\n\n\n\n
For this recipe, I bought an eye of round because it has less fat marbling and produces jerky with an excellent texture.<\/p>\n\n\n\n
First, trim all the fat from the cut before slicing it into strips for jerky. <\/p>\n\n\n\n
After trimming the fat from the meat, I advise covering it in plastic wrap and placing it in the freezer for a few hours. This makes the meat stay firm while slicing and makes it easier to cut even pieces.<\/p>\n\n\n\n
Be sure to slice the meat using a sharp knife. Bear in mind that slicing the meat against the grain<\/a> gives it a more tender texture when you cook it. Alternatively, you could use a jerky slicer<\/a> for more even cuts. This nifty appliance also saves you all the stress of cutting.<\/p>\n\n\n\nStep 2: Tenderize the meat<\/h4>\n\n\n\n
The next step is ensuring your meat is properly tenderized. You can tenderize the meat manually with a mallet or with a powder.<\/p>\n\n\n\n
The muscle fibers in the beef will break down when you pound it with a meat tenderizing mallet<\/a>, giving it a more tender texture. Although a little time-consuming, this technique is incredibly effective.<\/p>\n\n\n\nAnother advantage of using this technique is that it ensures the slices are all pounded to the same thickness. However, don’t over tenderize and mash them up with the mallet.<\/p>\n\n\n\n
Alternatively, you can use meat tenderizing powders to soften the meat. The ingredients in tenderizing powders<\/a> are enzymes, mostly from bromelain, which is derived from pineapples, or from papain, which comes from papayas.<\/p>\n\n\n\nAs soon as the beef is put into the smoker, you can sprinkle these powders on it to begin breaking down the fibers.<\/p>\n\n\n\n
Step 3: Marinate the meat<\/h4>\n\n\n\n
Personally, I don’t enjoy most commercially sold beef jerky because of its overly sweet flavor. I prefer my beef jerky to be spicy. That’s why I’ve used Worcestershire sauce, soy sauce, onion powder, black pepper, and garlic powder in my marinade.<\/p>\n\n\n\n
Mixing these condiments produces a spicy and savory jerky that honestly tastes better than anything store bought. Combine all the ingredients in a large bowl or a large zip-top bag and stir thoroughly.<\/p>\n\n\n\n
Then, add the jerky slices to the marinade and leave it in the fridge to marinate for 6 to 24 hours. The flavor gets stronger the longer you marinate. After marinating, drain the jerky in a strainer and use paper towels to pat the strips dry of excess marinade.<\/p>\n\n\n\n
Moreover, I strongly suggest adding some extra black pepper to them if you enjoy pepper as much as I do. If you ask me, the more black pepper, the better.<\/p>\n\n\n\n
If you want your jerky to taste a bit sweeter, add 1\/4 cup of maple syrup to the marinade <\/p>\n\n\n\n
Step 4: Dehydrate or Smoke the Meat<\/h4>\n\n\n\n
Set your dehydrator to 160\u00b0F to begin dehydrating your jerky. If you\u2019re using an oven, preheat it to 160F or lower.<\/p>\n\n\n\n
Place the marinated beef jerky strips in the trays of the oven or dehydrator, making sure that no pieces of meat are overlapping.<\/p>\n\n\n\n
The amount of time it takes for the beef to dry will depend on the thickness of the slices, the total load, the humidity in the kitchen, and your specific dehydrator or oven.<\/p>\n\n\n\n
In my experience, jerky typically requires 4-6 hours to cook completely. To ensure the meat dries evenly, wipe away any fat with a paper towel at intervals. You can also rotate the trays for more even drying.<\/p>\n\n\n\n
Bend the meat to see if it is done after it has finished cooking. The jerky should be pliable and slightly cracked, but it shouldn’t break. If the jerky isn’t done yet, dry it for an additional hour and then repeat the process until it gives the desired results.<\/p>\n\n\n
\n![\"A](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/04\/A-Pile-of-Hot-and-Spicy-Beef-Jerky-with-Red-Chili-Flakes-1200x800.jpg\")
<\/figure><\/div>\n\n\nPepper Beef Jerky Smoking Tips<\/h2>\n\n\n\n
Here are a few extra tips to help you get better tasting black pepper beef jerky.<\/p>\n\n\n\n
\n- If using a smoker, be sure the smoke is clear or blue in color rather than white. Increase your smoker’s temperature if you see white smoke. Since white flames indicate incomplete combustion, it can impact how well the meat cooks.<\/li>\n\n\n\n
- Let the jerky cool for five minutes before checking to see if it is done.<\/li>\n\n\n\n
- Use apple and cherry wood for this black pepper beef jerky recipe. These wood chips produce a delicious fruity aroma.<\/li>\n<\/ul>\n\n\n\n
How to Store Beef Jerky?<\/h2>\n\n\n\n
Jerky should be kept in a cool, dry place to last a long time. Somewhere like a pantry will make the beef jerky last longer because sunlight and heat can damage its flavor and freshness. Let’s discuss more ways you can store jerky below.<\/p>\n\n\n\n
Refrigerator<\/h3>\n\n\n\n
Refrigeration can make your jerky last longer. Put the jerky in a zip-top bag and squeeze out all the air before storing it in the refrigerator to keep it fresh for up to a week.<\/p>\n\n\n\n
Freezer<\/h3>\n\n\n\n
Ingredients<\/h3>\n\n\n\n\n- 1 pound of eye of round roast<\/li>\n\n\n\n
- \u00bc cup of cold water<\/li>\n\n\n\n
- \u00bc cup soy sauce<\/li>\n\n\n\n
- \u00bc cup of Worcestershire sauce<\/li>\n\n\n\n
- \u00bd teaspoon of garlic powder<\/li>\n\n\n\n
- \u00bc teaspoon of onion powder<\/li>\n\n\n\n
- \u00bd teaspoon of kosher salt<\/li>\n\n\n\n
- 1 tablespoon of brown sugar<\/li>\n\n\n\n
- 2 tablespoons of ground black pepper<\/li>\n\n\n\n
- 1\/4 cup of maple syrup<\/li>\n<\/ul>\n\n\n\n
<\/figure><\/div>\n\n\nInstructions<\/h3>\n\n\n\n<\/div>\n\n\n\nStep 1: Slice the Meat<\/h4>\n\n\n\n
For this recipe, I bought an eye of round because it has less fat marbling and produces jerky with an excellent texture.<\/p>\n\n\n\n
First, trim all the fat from the cut before slicing it into strips for jerky. <\/p>\n\n\n\n
After trimming the fat from the meat, I advise covering it in plastic wrap and placing it in the freezer for a few hours. This makes the meat stay firm while slicing and makes it easier to cut even pieces.<\/p>\n\n\n\n
Be sure to slice the meat using a sharp knife. Bear in mind that slicing the meat against the grain<\/a> gives it a more tender texture when you cook it. Alternatively, you could use a jerky slicer<\/a> for more even cuts. This nifty appliance also saves you all the stress of cutting.<\/p>\n\n\n\nStep 2: Tenderize the meat<\/h4>\n\n\n\n
The next step is ensuring your meat is properly tenderized. You can tenderize the meat manually with a mallet or with a powder.<\/p>\n\n\n\n
The muscle fibers in the beef will break down when you pound it with a meat tenderizing mallet<\/a>, giving it a more tender texture. Although a little time-consuming, this technique is incredibly effective.<\/p>\n\n\n\nAnother advantage of using this technique is that it ensures the slices are all pounded to the same thickness. However, don’t over tenderize and mash them up with the mallet.<\/p>\n\n\n\n
Alternatively, you can use meat tenderizing powders to soften the meat. The ingredients in tenderizing powders<\/a> are enzymes, mostly from bromelain, which is derived from pineapples, or from papain, which comes from papayas.<\/p>\n\n\n\nAs soon as the beef is put into the smoker, you can sprinkle these powders on it to begin breaking down the fibers.<\/p>\n\n\n\n
Step 3: Marinate the meat<\/h4>\n\n\n\n
Personally, I don’t enjoy most commercially sold beef jerky because of its overly sweet flavor. I prefer my beef jerky to be spicy. That’s why I’ve used Worcestershire sauce, soy sauce, onion powder, black pepper, and garlic powder in my marinade.<\/p>\n\n\n\n
Mixing these condiments produces a spicy and savory jerky that honestly tastes better than anything store bought. Combine all the ingredients in a large bowl or a large zip-top bag and stir thoroughly.<\/p>\n\n\n\n
Then, add the jerky slices to the marinade and leave it in the fridge to marinate for 6 to 24 hours. The flavor gets stronger the longer you marinate. After marinating, drain the jerky in a strainer and use paper towels to pat the strips dry of excess marinade.<\/p>\n\n\n\n
Moreover, I strongly suggest adding some extra black pepper to them if you enjoy pepper as much as I do. If you ask me, the more black pepper, the better.<\/p>\n\n\n\n
If you want your jerky to taste a bit sweeter, add 1\/4 cup of maple syrup to the marinade <\/p>\n\n\n\n
Step 4: Dehydrate or Smoke the Meat<\/h4>\n\n\n\n
Set your dehydrator to 160\u00b0F to begin dehydrating your jerky. If you\u2019re using an oven, preheat it to 160F or lower.<\/p>\n\n\n\n
Place the marinated beef jerky strips in the trays of the oven or dehydrator, making sure that no pieces of meat are overlapping.<\/p>\n\n\n\n
The amount of time it takes for the beef to dry will depend on the thickness of the slices, the total load, the humidity in the kitchen, and your specific dehydrator or oven.<\/p>\n\n\n\n
In my experience, jerky typically requires 4-6 hours to cook completely. To ensure the meat dries evenly, wipe away any fat with a paper towel at intervals. You can also rotate the trays for more even drying.<\/p>\n\n\n\n
Bend the meat to see if it is done after it has finished cooking. The jerky should be pliable and slightly cracked, but it shouldn’t break. If the jerky isn’t done yet, dry it for an additional hour and then repeat the process until it gives the desired results.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nPepper Beef Jerky Smoking Tips<\/h2>\n\n\n\n
Here are a few extra tips to help you get better tasting black pepper beef jerky.<\/p>\n\n\n\n
\n- If using a smoker, be sure the smoke is clear or blue in color rather than white. Increase your smoker’s temperature if you see white smoke. Since white flames indicate incomplete combustion, it can impact how well the meat cooks.<\/li>\n\n\n\n
- Let the jerky cool for five minutes before checking to see if it is done.<\/li>\n\n\n\n
- Use apple and cherry wood for this black pepper beef jerky recipe. These wood chips produce a delicious fruity aroma.<\/li>\n<\/ul>\n\n\n\n
How to Store Beef Jerky?<\/h2>\n\n\n\n
Jerky should be kept in a cool, dry place to last a long time. Somewhere like a pantry will make the beef jerky last longer because sunlight and heat can damage its flavor and freshness. Let’s discuss more ways you can store jerky below.<\/p>\n\n\n\n
Refrigerator<\/h3>\n\n\n\n
Refrigeration can make your jerky last longer. Put the jerky in a zip-top bag and squeeze out all the air before storing it in the refrigerator to keep it fresh for up to a week.<\/p>\n\n\n\n
Freezer<\/h3>\n\n\n\n
<\/figure><\/div>\n\n\nInstructions<\/h3>\n\n\n\n<\/div>\n\n\n\nStep 1: Slice the Meat<\/h4>\n\n\n\n
For this recipe, I bought an eye of round because it has less fat marbling and produces jerky with an excellent texture.<\/p>\n\n\n\n
First, trim all the fat from the cut before slicing it into strips for jerky. <\/p>\n\n\n\n
After trimming the fat from the meat, I advise covering it in plastic wrap and placing it in the freezer for a few hours. This makes the meat stay firm while slicing and makes it easier to cut even pieces.<\/p>\n\n\n\n
Be sure to slice the meat using a sharp knife. Bear in mind that slicing the meat against the grain<\/a> gives it a more tender texture when you cook it. Alternatively, you could use a jerky slicer<\/a> for more even cuts. This nifty appliance also saves you all the stress of cutting.<\/p>\n\n\n\nStep 2: Tenderize the meat<\/h4>\n\n\n\n
The next step is ensuring your meat is properly tenderized. You can tenderize the meat manually with a mallet or with a powder.<\/p>\n\n\n\n
The muscle fibers in the beef will break down when you pound it with a meat tenderizing mallet<\/a>, giving it a more tender texture. Although a little time-consuming, this technique is incredibly effective.<\/p>\n\n\n\nAnother advantage of using this technique is that it ensures the slices are all pounded to the same thickness. However, don’t over tenderize and mash them up with the mallet.<\/p>\n\n\n\n
Alternatively, you can use meat tenderizing powders to soften the meat. The ingredients in tenderizing powders<\/a> are enzymes, mostly from bromelain, which is derived from pineapples, or from papain, which comes from papayas.<\/p>\n\n\n\nAs soon as the beef is put into the smoker, you can sprinkle these powders on it to begin breaking down the fibers.<\/p>\n\n\n\n
Step 3: Marinate the meat<\/h4>\n\n\n\n
Personally, I don’t enjoy most commercially sold beef jerky because of its overly sweet flavor. I prefer my beef jerky to be spicy. That’s why I’ve used Worcestershire sauce, soy sauce, onion powder, black pepper, and garlic powder in my marinade.<\/p>\n\n\n\n
Mixing these condiments produces a spicy and savory jerky that honestly tastes better than anything store bought. Combine all the ingredients in a large bowl or a large zip-top bag and stir thoroughly.<\/p>\n\n\n\n
Then, add the jerky slices to the marinade and leave it in the fridge to marinate for 6 to 24 hours. The flavor gets stronger the longer you marinate. After marinating, drain the jerky in a strainer and use paper towels to pat the strips dry of excess marinade.<\/p>\n\n\n\n
Moreover, I strongly suggest adding some extra black pepper to them if you enjoy pepper as much as I do. If you ask me, the more black pepper, the better.<\/p>\n\n\n\n
If you want your jerky to taste a bit sweeter, add 1\/4 cup of maple syrup to the marinade <\/p>\n\n\n\n
Step 4: Dehydrate or Smoke the Meat<\/h4>\n\n\n\n
Set your dehydrator to 160\u00b0F to begin dehydrating your jerky. If you\u2019re using an oven, preheat it to 160F or lower.<\/p>\n\n\n\n
Place the marinated beef jerky strips in the trays of the oven or dehydrator, making sure that no pieces of meat are overlapping.<\/p>\n\n\n\n
The amount of time it takes for the beef to dry will depend on the thickness of the slices, the total load, the humidity in the kitchen, and your specific dehydrator or oven.<\/p>\n\n\n\n
In my experience, jerky typically requires 4-6 hours to cook completely. To ensure the meat dries evenly, wipe away any fat with a paper towel at intervals. You can also rotate the trays for more even drying.<\/p>\n\n\n\n
Bend the meat to see if it is done after it has finished cooking. The jerky should be pliable and slightly cracked, but it shouldn’t break. If the jerky isn’t done yet, dry it for an additional hour and then repeat the process until it gives the desired results.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\nPepper Beef Jerky Smoking Tips<\/h2>\n\n\n\n
Here are a few extra tips to help you get better tasting black pepper beef jerky.<\/p>\n\n\n\n
\n- If using a smoker, be sure the smoke is clear or blue in color rather than white. Increase your smoker’s temperature if you see white smoke. Since white flames indicate incomplete combustion, it can impact how well the meat cooks.<\/li>\n\n\n\n
- Let the jerky cool for five minutes before checking to see if it is done.<\/li>\n\n\n\n
- Use apple and cherry wood for this black pepper beef jerky recipe. These wood chips produce a delicious fruity aroma.<\/li>\n<\/ul>\n\n\n\n
How to Store Beef Jerky?<\/h2>\n\n\n\n
Jerky should be kept in a cool, dry place to last a long time. Somewhere like a pantry will make the beef jerky last longer because sunlight and heat can damage its flavor and freshness. Let’s discuss more ways you can store jerky below.<\/p>\n\n\n\n
Refrigerator<\/h3>\n\n\n\n
Refrigeration can make your jerky last longer. Put the jerky in a zip-top bag and squeeze out all the air before storing it in the refrigerator to keep it fresh for up to a week.<\/p>\n\n\n\n
Freezer<\/h3>\n\n\n\n
Step 1: Slice the Meat<\/h4>\n\n\n\n
For this recipe, I bought an eye of round because it has less fat marbling and produces jerky with an excellent texture.<\/p>\n\n\n\n
First, trim all the fat from the cut before slicing it into strips for jerky. <\/p>\n\n\n\n
After trimming the fat from the meat, I advise covering it in plastic wrap and placing it in the freezer for a few hours. This makes the meat stay firm while slicing and makes it easier to cut even pieces.<\/p>\n\n\n\n
Be sure to slice the meat using a sharp knife. Bear in mind that slicing the meat against the grain<\/a> gives it a more tender texture when you cook it. Alternatively, you could use a jerky slicer<\/a> for more even cuts. This nifty appliance also saves you all the stress of cutting.<\/p>\n\n\n\n The next step is ensuring your meat is properly tenderized. You can tenderize the meat manually with a mallet or with a powder.<\/p>\n\n\n\n The muscle fibers in the beef will break down when you pound it with a meat tenderizing mallet<\/a>, giving it a more tender texture. Although a little time-consuming, this technique is incredibly effective.<\/p>\n\n\n\n Another advantage of using this technique is that it ensures the slices are all pounded to the same thickness. However, don’t over tenderize and mash them up with the mallet.<\/p>\n\n\n\n Alternatively, you can use meat tenderizing powders to soften the meat. The ingredients in tenderizing powders<\/a> are enzymes, mostly from bromelain, which is derived from pineapples, or from papain, which comes from papayas.<\/p>\n\n\n\n As soon as the beef is put into the smoker, you can sprinkle these powders on it to begin breaking down the fibers.<\/p>\n\n\n\n Personally, I don’t enjoy most commercially sold beef jerky because of its overly sweet flavor. I prefer my beef jerky to be spicy. That’s why I’ve used Worcestershire sauce, soy sauce, onion powder, black pepper, and garlic powder in my marinade.<\/p>\n\n\n\n Mixing these condiments produces a spicy and savory jerky that honestly tastes better than anything store bought. Combine all the ingredients in a large bowl or a large zip-top bag and stir thoroughly.<\/p>\n\n\n\n Then, add the jerky slices to the marinade and leave it in the fridge to marinate for 6 to 24 hours. The flavor gets stronger the longer you marinate. After marinating, drain the jerky in a strainer and use paper towels to pat the strips dry of excess marinade.<\/p>\n\n\n\n Moreover, I strongly suggest adding some extra black pepper to them if you enjoy pepper as much as I do. If you ask me, the more black pepper, the better.<\/p>\n\n\n\n If you want your jerky to taste a bit sweeter, add 1\/4 cup of maple syrup to the marinade <\/p>\n\n\n\n Set your dehydrator to 160\u00b0F to begin dehydrating your jerky. If you\u2019re using an oven, preheat it to 160F or lower.<\/p>\n\n\n\n Place the marinated beef jerky strips in the trays of the oven or dehydrator, making sure that no pieces of meat are overlapping.<\/p>\n\n\n\n The amount of time it takes for the beef to dry will depend on the thickness of the slices, the total load, the humidity in the kitchen, and your specific dehydrator or oven.<\/p>\n\n\n\n In my experience, jerky typically requires 4-6 hours to cook completely. To ensure the meat dries evenly, wipe away any fat with a paper towel at intervals. You can also rotate the trays for more even drying.<\/p>\n\n\n\n Bend the meat to see if it is done after it has finished cooking. The jerky should be pliable and slightly cracked, but it shouldn’t break. If the jerky isn’t done yet, dry it for an additional hour and then repeat the process until it gives the desired results.<\/p>\n\n\n Here are a few extra tips to help you get better tasting black pepper beef jerky.<\/p>\n\n\n\n Jerky should be kept in a cool, dry place to last a long time. Somewhere like a pantry will make the beef jerky last longer because sunlight and heat can damage its flavor and freshness. Let’s discuss more ways you can store jerky below.<\/p>\n\n\n\n Refrigeration can make your jerky last longer. Put the jerky in a zip-top bag and squeeze out all the air before storing it in the refrigerator to keep it fresh for up to a week.<\/p>\n\n\n\nStep 2: Tenderize the meat<\/h4>\n\n\n\n
Step 3: Marinate the meat<\/h4>\n\n\n\n
Step 4: Dehydrate or Smoke the Meat<\/h4>\n\n\n\n
<\/figure><\/div>\n\n\nPepper Beef Jerky Smoking Tips<\/h2>\n\n\n\n
\n
How to Store Beef Jerky?<\/h2>\n\n\n\n
Refrigerator<\/h3>\n\n\n\n
Freezer<\/h3>\n\n\n\n
![\"Stripes](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/04\/Stripes-of-Beef-Jerky-Drying-1200x800.jpg\")
<\/figure><\/div>\n\n\n