Dr. Pepper Beef Jerky

Ingredients:

- Beef: 2-3 lbs of eye of round roast (or similar lean cut like top round or sirloin)

- Dr Pepper: 2 cups (reduce to about 1 cup for marinade)

- Jalapeños: 2-4, sliced (depending on your heat preference)

- Worcestershire Sauce: 1 tablespoon

- Kosher Salt: 2 tablespoons

- Black Pepper: 2 teaspoons

- Garlic Powder: 1 teaspoon

- Onion Powder: 1 teaspoon

Instructions:

1. Prepare the Meat:

- Trim any visible fat from the beef. Fat spoils faster than meat, reducing shelf life.

- Partially freeze the meat for about 1-2 hours to make slicing easier. Slice into strips approximately 1/8 to 1/4 inch thick. Cut against the grain for tender jerky, or with the grain for a chewier texture.

2. Make the Marinade:

- In a medium saucepan, combine Dr Pepper, Worcestershire sauce, salt, black pepper, garlic powder, and onion powder. Add the sliced jalapeños.

- Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes or until the liquid reduces by half, concentrating the flavors. Let it cool completely.

3. Marinate:

- Place the beef strips in a gallon-sized zip-top bag or a bowl. Pour the cooled marinade over the meat, ensuring all pieces are well coated.

- Refrigerate and marinate for at least 8 hours, or overnight for stronger flavor.

4. Dry the Meat:

- Preheat your smoker, oven, or dehydrator to 170°F (77°C).

- Remove the meat from the marinade, pat dry with paper towels to remove excess marinade, which can prevent even drying.